But not this time - I'm ahead of the game with a Thanksgiving recipe, woot! Okay, okay, it didn't start out being for fall or any holiday at all. I was simply hankering for sweet potatoes last month and trying to talk myself out of buying some sweet potato fries which would in turn lead to a burger because you have to have something to go with the fries. To prevent myself from wandering down that path, I decided to buy sweet potatoes and make something with them. The funny thing is, I never used to like sweet potatoes at all. I think the first time I had them was in mashed form and someone must've added a lot of sugar to them because all I could taste was over-sugared mush. No thanks.
Martha usually knows her stuff and she wasn't wrong this time either. I loved this recipe. You can't taste the orange juice and I forgot to zest the orange to sprinkle on top of the caramelized sweet potatoes but they were good nonetheless. They didn't really get crunchy but that could also be because I was afraid of cooking them too long and setting off my smoke alarm from burnt sugar (why yes, I do know what that's like). But I did get some nice browning and caramelization before I took them off the burner. The texture was just right, not overcooked or mushy and not undercooked or tough and I didn't think it was too sweet but just right. I usually don't make any part of the Thanksgiving meal except for dessert but this year I think I'm going to shoehorn this in as a side dish. I'll take these over mashed potatoes any day.
2 medium sweet potatoes, peeled and cut into wedges
3 ounces freshly squeezed orange juice
1/4 cup light brown sugar
2 tablespoons granulated sugar
salt and freshly ground pepper
Zest of 1 orange
- In a large saute pan over medium-high heat, melt butter. Add potato wedges to the pan, and stir until coated with butter. Add 1 cup water and the orange juice; cover, and cook until potatoes are fork-tender, about 5 minutes.
- Remove cover, reduce heat to medium, and continue cooking, tossing occasionally, until most of the liquid has evaporated, 3 to 4 minutes more.
- Combine sugars, and sprinkle over potatoes; toss until coated. Continue cooking until the sugar starts to caramelize and potatoes have a brown glaze, 5 to 6 minutes, tossing occasionally to prevent potatoes from burning. When caramelized sugar bubbles and browns around the edges, remove potatoes from pan. Season with salt and pepper, garnish with orange zest, and serve immediately.