Tropical Glazed Sweet Potatoes

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Tropical glazed sweet potatoes really go well with a wide variety of different meals. Make tropical glazed sweet potatoes with help from a master chef in this free video clip.

Part of the Video Series: Sweet Potato Recipes
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Video Transcript

Hey, guys. This is Chef Suzy Singh, and we're in the kitchens of Le Cordon Bleu for Today, I'm going to show the techniques and recipes that I learned in culinary school. So, let's get started. Today, we're going to do a tropical glazed sweet potato. The first thing that we're going to do is, add one tablespoon of butter. Now, all you want to do is, slide this over your pan. The reason why we're doing this, is because we don't want the glaze or the sweet potato to stick on the pan. So, all we're going to do, and I'm using gloves because it's a little messy, and its actually great for the kids as well. So,if you want to do a quick project for the holidays or even as a side to compliment your dinner. This is something great that you could do with the kids. So, once I've done that, I'm just going to add in the sweet potatoes. And we've just cubed these sweet potatoes and we're going to layer this on. next step, we're going to create the glaze. So, now, we're going to add four tablespoons of butter into a saute pan. Make sure you put this on medium to low heat. We're just going to let, gently let this go down, and what you can see, just by looking at this. It's instantly melting and that's what you're looking for. If you leave this on too long, it's going to turn brown, which is actually pretty delicious, it'll give you more of a nutty taste. But that's not what we're looking for in this sweet potato recipe. So, now that this has melted down, we're going to add some brown sugar. Oh, yeah, this is going to give you the sweetness that you're looking for with the sweet potatoes. We're going to add some salts, and I personally love using kosher salt, I think, it works well, more than ionized salt. It just seems to be a better compliment and it breaks down better. Now, we're going to add some maple syrup, oh, yeah, I said it, maple syrup and brown sugar, I think, they just go hand in hand. So, now, we're going to add the tropical flare to this. So, we're going to add some orange juice, we're going to add some pineapple juice, and we're add a little bit fruit puree. I personally, I'm a huge fan of .passion fruit. I'm quite passionate about sweet potatoes, so I think, this is a perfect combination. You know, what's really great actually? What you can do, is you can put this as the glaze for the sweet potatoes, or you could add about half a cup of bourbon, and you've got yourself a delicious Mojito. So, we're going to bring this up to a boil for about five minutes. And when we do that, you're going to see that this is going to congeal, which means that this is going to come together. and it's also going to reduce the amount of liquid that's in the saute pan. And it''s actually going to create like an instant glaze, which is perfect. So, while this is happening and it's going to take about five minutes, you could preheat the oven at 375 degrees Fahrenheit. If you've got a conventional oven, feel free to do it at 350. Alright, so now that this has come to a roaring boil, we're going to stop it form cooking and we're going to pour this over the sweet potatoes. What's really great, I've actually done this recipe for my friends for tailgating. And I think, it's perfect, you're definitely going to score a touchdown with this. It's something that's totally unique and different, it's a very delicious, Umami type of recipe. Where we're not only getting the sweetness from the tropical fruits that you have in there. But you're also getting that gorgeous glaze and the butter that's going inside of it. So, what we're going to do now, is we're just going to cover this with aluminum foil. And we're going to put this in the oven for about half an hour at 375 degrees Fahrenheit, or if you have a convection oven, 350 degrees. We're going to take it out and plate, so let's do it. Now that the sweet potatoes are out of the oven, we can plate. So, what's really great about this dish, is you've got this gorgeous tropical glaze that's created from baking these sweet potatoes. So, all of that salt, that you put into, like the glaze itself, actually takes out the water from the sweet potatoes, and you've got this gorgeous glaze. So, what I ended up doing is, I put it in a squeeze bottle and we're going to turn you from an amateur chef into a professional chef in the next two seconds. So, all I'm going to do is, I'm plating the sweet potatoes right here, gorgeous. All I'm going to do is, take this squeeze bottle, and this is going to be your design. Fifty percent of what you do, when it comes to eating, is you're eating with your eyes and then, you're eating, you're tasting. It's one of the only things that you could do with all five senses, where you're tasting, you're smelling, you're visualizing, it is gorgeous. So, all I'm going to do now, is I'm just going to do a quick design, and you're ready to eat. Thank you so much for visiting us at, my name is Chef Suzy Singh and we're in the kitchens of Le Cordon Bleu.


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