Candied Blood Orange Sweet Potatoes

by Mary Papoulias-Platis

Post image for Candied Blood Orange Sweet Potatoes

Blood Oranges come into season and I just can’t get enough of them.

I add them to my salads, make quick salsas , and use them for cold citrus drinks. But, I wanted something warm and filling- almost like Thanksgiving sweet potatoes.

As I experimented with blood oranges they make a great topping with any warm vegetable or grain. They can be  added to roasted root vegetables for a perfect winter side dish.

Blood Orange Tips:

  • Find them December – May
  • Easy to peel and often seedless.
  • Sweet-sour flavor with a hint of raspberry
  • Lower in acid than many varieties.
  • Use for juice,desserts, sauces, marmalade, and relishes
  • One cup of excellent source of vitamin C and Thiamin.

Melissa’s Produce sent me these beautiful blood oranges. I spent some time in the kitchen developing this recipe for my post, hoping to get that warm fuzzy fall dish I wanted for any time of the year.

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Last year Laura and I headed off to the Orange County Fair to present a talk on olive oil. Afterwards, we  took some time off to do some shopping and found this incredible peeler. I can’t stop using it. It came with many fancy pieces, unfortunatley  I can’t remember how to use them all,  but the peeler peels with no effort. So, I had to show you how ziffy this process was!

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Candied Blood Orange Sweet Potatoes
Sweet potatoes are one vegetable I can't live without. Use this simple recipe to get you started. Make ahead of time and serve through out the week.
Recipe type: Side dish or Main
Cuisine: California
Serves: 8
  • 1 pounds sweet potatoes (about 3 large)
  • ½ cup freshly squeezed blood orange juice
  • ⅛ cup maple syrup
  • ½ teaspoon fresh peeled and grated ginger
  • ¾ teaspoons cinnamon
  • ¾ teaspoon ground cardamon
  • ½ teaspoon salt
  • ground black pepper
  • orange segments from 2-3 oranges
  1. Preheat the oven to 350 degrees.
  2. Peel and dice the potatoes. Boil for 5 minutes. Drain.
  3. In a bowl add the remaining ingredients. Mix together.
  4. Spread the juice mixture on a sheet pan.
  5. Add the potatoes to the pan. Gently mix.
  6. Bake in the oven for 1 hour. Stirring every 15 minutes, until tender.
  7. Remove and serve warm.
  8. Garnish with cinnamon and orange segments.

Always prep your items before cooking for an easier cooking experience.

Often times you get caught for example squeezing juice in the middle of the recipe, when you can save time and do it ahead.

Quick Tip: Bake these potatoes ahead of time and you have them all week long.


© 2015, Mary Papoulias-Platis. All rights reserved.

{ 2 comments… read them below or add one }


Every time I bite into a blood orange, it reminds me of my time on the Greek islands! Funny, I didn’t see too many of them when I was on the mainland. I find that blood oranges are a natural compliment to squash and sweet potatoes.

2 Mary Papoulias-Platis

Citrus is delicious in Greece- must be the weather and the love they show in their gardening….

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