Serves10
- Active time:20 min
- Start to finish:50 min
April 2007
No southern holiday meal would be complete without sweet potatoes, and this simple twist on old-fashioned candied yams, with the addition of molasses and an orange’s juice and zest, tastes bright and full of nuance.
-
Unsalted butter for buttering pan
-
1
teaspoon
finely grated fresh orange zest (see Tips)
-
1 1/4
cups
fresh orange juice
-
2
tablespoons
molasses (not robust or blackstrap)
-
1/2
teaspoon
salt
-
1/4
teaspoon
black pepper
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4
large sweet potatoes (2 3/4 pounds), peeled and cut lengthwise into 1-inch-wide wedges
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Put oven rack in middle position and preheat oven to 450°F. Generously butter a large (13- by 9- by 2-inch) shallow baking pan.
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Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
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Toss potatoes with molasses mixture in baking pan and arrange, cut sides down, in 1 layer. Bake, uncovered, turning over once (to other cut side), until tender and glazed, 25 to 30 minutes.
Cooks’ note: Potatoes can be baked 2 hours ahead and kept in pan, chilled, covered with foil. Uncover and reheat in a 325°F oven while ham stands.
