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Chris Salcedo Sweet Potato Recipe

Chris Salcedo Sweet Potato Recipe

5 from 1 vote
Sweet potatoes often take center stage at holiday dinners, and this Chris Salcedo Sweet Potato Recipe is no exception. Infused with orange glaze, butter, and rum-soaked raisins, this dish offers a delightful blend of sweet and savory. Whether you’re making it for Thanksgiving or a weekend gathering, it promises to impress without stress.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Starter
Cuisine: American
Calories: 350
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 medium sweet potatoes
  • 2 tbsp butter
  • ¼ cup orange juice
  • 1 tbsp orange juice concentrate
  • 1 tbsp orange blossom honey
  • 1 tsp white balsamic vinegar or lemon juice
  • 1 tsp vanilla extract
  • ¼ cup rum-soaked raisins optional
  • Salt and pepper to taste
  • 1 tsp cornstarch mixed with 1 tbsp water
  • Fresh parsley for garnish
  • Grated parmesan cheese optional

Equipment

  • Crinkle-cut knife
  • Medium pot
  • Mixing bowl
  • Saucepan
  • Whisk
  • Baking dish or lasagna pan
  • Oven

Method
 

  1. Prepare the Sweet Potatoes: Peel and cut 2 medium sweet potatoes into slices using a crinkle-cut knife for a decorative finish. Boil them in salted water until about 95% cooked tender but still holding their shape. Drain and let cool.
  2. Make the Orange Glaze: In a saucepan, melt 2 tablespoons of butter over medium heat. Add ¼ cup orange juice, 1 tablespoon orange juice concentrate, 1 tablespoon orange blossom honey, and 1 teaspoon vanilla extract. Stir to combine.
  3. Balance the Sweetness: Add 1 teaspoon of white balsamic vinegar (or lemon juice) to balance the glaze. Season with a pinch of salt and black pepper. Taste and adjust the acidity if needed.
  4. Thicken the Glaze: Mix 1 teaspoon of cornstarch with 1 tablespoon of water (and a splash of orange juice). Add the slurry to the saucepan and whisk until the glaze slightly thickens.
  5. Add Rum Raisins (Optional): Stir in ¼ cup rum-soaked raisins. If you don’t have pre-soaked ones, quickly microwave regular raisins in rum for 1–2 minutes to plump them up.
  6. Assemble and Bake: Layer sweet potato slices in a greased baking dish. Pour the glaze over them. Optional: sprinkle grated parmesan on top. Bake at 375°F (190°C) for 15–20 minutes. Garnish with chopped parsley before serving.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. The glaze will stay rich and flavorful even after reheating.