By Karen and Ben Barker, from Fine Cooking, issue #47. I have slightly adapted this recipe as I wanted a bit more spice to these sweet potatoes. This is a great addition to any holiday spread.
- 3 tablespoons unsalted butter, more for the pan
- 3 tablespoons honey
- 1⁄4 cup orange juice
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon smoked paprika (regular is fine if you don't have smoked)
- 4 medium sweet potatoes, preferably the same size and shape, peeled, halved crosswise, and quartered lengthwise (2 lb. total)
- kosher salt
- fresh ground black pepper
- Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
- In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
- Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.
didn't know what to do when friends stopped by at dinner time. i whipped up these potatoes while hubby bbq'd chicken and everyone raved and demanded the recipe for the potatoes!
Fantastic! What a great combination of flavours. I had some baked sweet potatoes left over from a BBQ so I adapted the recipe a little bit and sauteed the sweet potatoes in a skillet with all that delicious seasoned butter mmmm....and orange juice. Just like the recipe stated but skillet instead of oven and the sweet potatoes already baked. Thank Evelyn!!!
Whole family loved this simple glaze for sweet potatoes. Smelled wonderful while roasting and did not disappoint once on the table either. Thank you for sharing!