Active Time

　　20 min

　　Total Time

　　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 orange's juice and zest, tastes bright and full of nuance.

　　

Ingredients

Makes 10 servings

　　Unsalted butter for buttering pan

　　1 teaspoon finely grated fresh orange zest

　　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

　　

Step 1

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.

　　

Step 2

Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.

　　

Step 3

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.