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Citrus-Glazed Sweet Potatoes


Ingredients

3 medium oranges

1 lemon

2 limes

¾ cup packed dark brown sugar

1 teaspoon kosher salt (Diamond Crystal)

½ teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon black pepper

3½ pounds sweet potatoes (about 9 small)

4 tablespoons unsalted butter, cut into ½-inch cubes


Preparation

Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1¼ cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.

Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.

Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1½ to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.


Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.


Tip You can bake these at 350 degrees as well, particularly if you have other Thanksgiving dishes in the oven at that temperature. They will take 15 to 45 minutes longer.


Description

The combination of sweet and citrus works so well.


Servings

6


Notes

These were a nice change up at Thanksgiving from the very sweet candied yams. Slicing the zest into matchstick width is a bit labor intensive but so worth it.


Source

Yewande Komolafe for the New York Times


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