Marmalade Glazed Sweet Potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. I mean, really. Look at that shine!
Marmalade Glazed Sweet Potatoes – Photos by Stacy Rushton
Over the years, since we’ve lived outside of the United States and away from family, we’ve celebrated Thanksgiving with various groups of friends, some American, others not. When we lived in Paris, we hosted a fun dinner with friends and neighbors. I roasted a turkey, made quite a few side dishes and pecan pies and told everyone to bring the side dish or dishes it simply would not be Thanksgiving at their house without.
All told, we were about 20 people, children included, and the array of side dishes was downright impressive. There was one dish I was completely unfamiliar with so I had to ask. Apparently creamed pearl onions is a must-have family side for my friend, Teresa. That was in the days before internet but years later I remember looking it up and creamed pearl onions are a New England favorite. I’ve never made them myself but I remember them fondly from that one special dinner.
This week our Sunday Supper tastemakers are sharing all of their favorite must-have side dishes for the holidays. I’m not actually allowed to make these marmalade glazed sweet potatoes for Thanksgiving because that menu is set in stone, but maybe your family is not such a bunch of sticks-in-the-mud. I can tell you that they are perfect for a Weekday Supper as well.
- 2 lbs or 900g sweet potatoes – more or less
- 1 tablespoon olive oil
- 1/2 teaspoon flakey sea salt or to taste
- 1/4 cup or 80g thin cut orange marmalade homemade or store-bought
- 2 tablespoons red wine or sherry vinegar
- 2-3 sprigs fresh thyme plus more for garnish
- 2 tablespoons butter
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Peel and cube the sweet potatoes.
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Mix together the marmalade, vinegar and the thyme leaves in a microwaveable bowl.
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Add in the butter and warm in the microwave until the butter starts to melt. Stir till the butter is completely melted and set aside.
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Drizzle the olive oil in a large non-stick pan where the sweet potatoes can fit in one layer.
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Over a medium to high heat, cook the sweet potatoes, tossing or stirring occasionally, until they are browned on many sides, about 8-10 minutes.
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Add in a few tablespoons of water, turn the fire down to a simmer and cover the pan for 5-6 minutes, or until the sweet potatoes are fork tender.
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Remove the lid and add in the marmalade mixture.
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Over a low to medium heat, cook down carefully until the sauce reduces and thickens and the sweet potatoes are glazed.
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To serve, transfer to warm serving bowl.
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Use a silicone spatula to spoon every last sticky drop of glaze over sweet potatoes. Garnish with thyme, if desired.
Check out this fabulous list of more than 30 side dishes you’ll want to try for the holidays! Many thanks to our host this week, Caroline of Caroline’s Cooking and our event manager, Renee of Renee’s Kitchen Adventures for all of their hard work.
Best Holiday Side Dishes:
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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This looks really amazing!