This is a variation on the classic recipe more often referred to as “candied yams.” Did you know that calling sweet potatoes “yams” is actually a misnomer? Yams are rarely sold in this country, so quite often, what you see sold as yams are actually sweet potatoes. I make this dish for nearly every Thanksgiving dinner.

　　

Ingredients

6 servings

　　2 tablespoons non-hydrogenated margarine, melted

　　Juice of 2 oranges (1/2 to 3/4 cup)

　　1/3 cup maple syrup

　　1 teaspoon pumpkin pie spice (or substitute 1 teaspoon cinnamon if unavailable)

　　5 large sweet potatoes, peeled and sliced 1/4 inch thick

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Combine the first 4 ingredients in a large mixing bowl. Stir until well combined. Add the sliced potatoes, stir well, and transfer to a shallow 1 1/2-quart round or 9 by 13-inch oblong baking dish.

　　

Step 3

Cover and bake until the sweet potatoes are just tender, about 40 minutes. Stir once or twice during that time to distribute the liquid over the potatoes. Bake, uncovered, until the glaze thickens, an additional 10 to 15 minutes. Cover and keep warm until ready to serve

　　

nutrition information

Step 4

Calories: 245

　　

Step 5

Total Fat: 5g

　　

Step 6

Protein: 2g

　　

Step 7

Carbohydrate: 51g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Sodium: 58mg

　　The Vegetarian 5-Ingredient Gourmet