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Mango-Glazed Sweet Potatoes

These sweet potatoes remind me of my grandmother's baked sweet potato gratin. The mango nectar adds a sweet citrus twist. To add a little heat, add a dash of cayenne pepper. —Kathi Jones-Delmonte, Rochester, New York
  • Total Time
    Prep: 45 min. Bake: 50 min. + standing
  • Makes
    8 servings


  • 2 cans (11.3 ounces each) mango nectar
  • 2 teaspoons grated orange zest
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon ground nutmeg
  • 4 large sweet potatoes (about 2-1/2 pounds), peeled and cut into 1/4-inch slices
  • 1/2 cup dried cranberries
  • 1/4 cup heavy whipping cream
  • 1 tablespoon butter


  • Preheat oven to 375°. In a 6-qt. stockpot, combine the first five ingredients over medium-high heat. Add sweet potatoes; stir to coat. Bring to a boil. Reduce heat to medium-low; simmer, covered, 8-10 minutes or until potatoes just begin to soften. Remove from heat.
  • Using a slotted spoon, layer a fourth of the potatoes in a greased 8-in. square baking dish, leaving sauce in pan. Top with a third of the cranberries. Repeat layers twice. Top with potatoes.
  • Bring sauce to a boil over medium-high heat. Whisk in cream. Reduce heat; simmer, uncovered, 12-15 minutes or until sauce is reduced by a third, stirring occasionally. Pour over potatoes; dot with butter.
  • Bake, covered, 30 minutes. Bake, uncovered, 20-30 minutes longer or until potatoes are tender and top is lightly browned. Let stand 15 minutes before serving.

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