- Active time:20 min
- Start to finish:50 min
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 oranges juice and zest, tastes bright and full of nuance.
Unsalted butter for buttering pan
finely grated fresh orange zest (see Tips)
fresh orange juice
molasses (not robust or blackstrap)
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.