Roasted Orange Molasses Sweet Potatoes
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.
Recipe information
Total Time
50 min
Yield
Makes 10 servings
Ingredients
Unsalted butter for buttering pan
1
teaspoon finely grated fresh orange zest
1
1/4 cups fresh orange juice
2
tablespoons molasses (not robust or blackstrap)
1
/2 teaspoon salt
1
/4 teaspoon black pepper
4
large sweet potatoes (2 3/4 pounds), peeled and cut lengthwise into 1-inch-wide wedges
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Preparation
Step 1
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.
Step 2
Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
Step 3
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.