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This Easy Sweet Potato Just May Be The Perfect Side Dish for Any Holiday Gathering!
What would this time of year be without a Sweet Potato side dish? Today friends I am going to share with you my go-to sweet potato recipe with raisins soaked in rum. But you certainly can skip the raisins and top this recipe in mini marshmallows if choose.
The Easiest Sweet Potato Side Dish Recipe Ever!
This is the easiest Thanksgiving side dish you will ever make, and it is sure to impress your guests! I am going to share with you how I make a flavorful and simple Sweet Potato dish that will be the hit of your holiday meal.
Recipe Video
Recipe Ingredients
- 2 or 3 Sweet Potatoes cut in slice
- 4 tablespoons Sweet Butter
- 2 ounces Orange Concentrate
- 6 ounces Orange Juice
- 2 tablespoons honey
- ¼ cup White Balsamic Vinegar
- 1 tablespoon Vanilla Extract
- 2 tablespoon Corn Starch diluted into 2 tablespoons water, use as needed
- Salt and Pepper to taste
- 1/2 cup Reggiano Parmesan
- ¼ cup Raisins Marinated in rum (optional)
Recipe Instructions
Preheat Oven to 375°F
- In boiling water poach the potatoes until they are tender but not mushy (cooked 95%).
- In a saucepan, add 2 tablespoons butter and add all the remaining ingredients to make the glaze, except the Parmesan, cornstarch, and the raisins. Bring to boil, cook the glaze a very low heat until it tastes nice and smooth. Adjust the seasoning with salt and pepper and adjust consistency with cornstarch to make sure the glaze sticks on the potatoes.
- Transfer the poached potatoes into an oven-proof buttered baking dish. Sprinkle the raising on top and pour the glaze over the potatoes add parmesan and bake for 10 minutes.
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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This was delicious and easy to prepare. Thank you Chef!!!
Love your recipes. How do we share our creations in photos with you? Have 26 coming for thanksgiving with three meats and sides.
You can send your pics to YouTube@ChefJP.com
I don’t have white balsamic vinegar, would I use the same amount of fresh lemon juice 1/4 cup? I will be making this in place of my usual recipe because everything I’ve made of yours is fantastic! Made my first Frittata last week!
You can use Lemon juice or white wine vinegar, but be sure to taste after you add a little bit. It is about balancing the sweet and sour to a perfectly smooth result!
Enjoy learning a lot of ways to cook ,and you make it fun with your funny comments. I have made many dishes and got many tips on how to make a meal appetizing. Thank you for always making my day when I watch your videos .Stay safe and keep your funny comments and great food coming my way.
Thank you Fiona, it is because of people like you I love my job so much! Wishing you all the best!
How do I marinate the raisins in rum! I cannot find the recipe on your site. I plan on making this for Thanksgiving
There is really no recipes for the raisins! Add as much raisin as you want in a glass bowl, cover them with rum or your favorite alcohol. You should marinate them for at least a week at room temperature and keep them in the fridge for up to a year! If you need them quicker, put them in a glass bowl covered in the microwave for a minute or two until plump. 🙂
How far in advance could this dish be made? I’m afraid if I do it a day or two before it’s needed, it will get too soggy. Do I just prepare it all and then just bake it the day of? Thanks in advance 😁
Yu can easily prepare the day before and bake on Thnaksgiving! 😊