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Dessert

Glazed Sweet Potatoes

Glazed Sweet Potatoes are sweet potatoes glazed with cane sugar and baked until caramelized.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and sugar are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Glazed Sweet Potatoes

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash and peel the potatoes.

  2. Cut each potato in half.

Cook

  1. Cook the potatoes in salted water until nearly done.

  2. Drain the potatoes.

Glaze and serve

  1. In a pan, add the potatoes and ½ cup of cane sugar.

  2. Glaze the potatoes in a hot oven at 400°F (200°C).

  3. Dish up and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Starch that softens when cooked and forms the body of the dish.
Cane sugar
Sweetens the potatoes and caramelizes into a browned glaze in the oven.

The step that matters

Glaze the potatoes in a hot oven. Sugar caramelizes quickly at high heat, so it can burn before the potatoes are coated and browned. Watch the pan closely. Potatoes that were cooked fully before glazing may also break apart, which is why they are cooked only until nearly done.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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