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2000s Recipes + Menus

Roasted Orange Molasses Sweet Potatoes

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
  • 4 large sweet potatoes (2 3/4 pounds), peeled and cut lengthwise into 1-inch-wide wedges
  • 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.
  • Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
  • 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.
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