Wayne Gisslen

Glazed Sweet Potatoes

Preparation info
  • Portions:

    12

    Portion Size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4

Method

  1. Scrub the sweet potatoes and boil or steam until nearly tender. Do not overcook.
  2. Spread the potatoes on a sheet pan to cool.
  3. Peel the potatoes when they are cool enough to handle. Remove dark spots. Cut into neat, uniform pieces for easy portioning. Arrange in a buttered baking pan.
  4. Place the water, syrup, and sugar in a saucepan. Stir over

Per serving: Calories, 190; Protein, 2 g; Fat, 2 g (9% cal.); Cholesterol, 5 mg; Carbohydrates, 44 g; Fiber, 2 g; Sodium, 100 mg.