Citrus-Glazed Sweet Potatoes

Adapted from NYTCooking

Note: if possible use organic oranges, if not remember to scrub well the peel to remove any residual pesticides Also, if you don’t like marmalade, the orange zest strips aren’t for you. You can still add them to the pan for the flavor and not serve them with the sweet potatoes, though they provide for a beautiful garnish.

Ingredients

Serves 8 as a side

3 medium oranges

1 lemon

2 limes

½ cup brown sugar (or coconut sugar)

1 teaspoon salt

½ teaspoon ground ginger

¼ ground cinnamon (adjust according to taste)

Pinch of grated nutmeg (adjust according to taste)

¼ teaspoon black pepper

3 lbs sweet potatoes (about 8 small)

4 tablespoons butter (or coconut oil or any other vegetable oil of your choice)

Directions

Preheat the oven to 375°F (190°C) and place a rack in the middle.

ith a vegetable peeler, peel strips of zest off two oranges.

Using a sharp knife cut the strips into thin matchsticks and transfer to a large bowl. Juice the oranges, lemon, and limes (they should yield about 1 cup of juice.)

Add citrus juice to the bowl and add sugar, salt, ginger, cinnamon, nutmeg, and black pepper. Whisk until the sugar dissolves. Set aside.

Peel the sweet potatoes, transfer to a cutting board and cut into rounds about ¼-inch thick.

Place sweet potato rounds in the bowl with the juices and toss to coat.

Transfer the sweet potatoes and juice mixture to a shallow baking dish. Dot the top with butter (or coconut oil).

Bake for 30 minutes, stirring halfway through, or until the potatoes are tender and glazed and the juices are the consistency of a syrup.

Let cool a few minutes before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.