Orange and Bitters Glazed Sweet Potatoes
These delicious sweet potatoes are a mashup based on Ottolenghi and Ruth Reichl’s recipes. Roasted in an orange juice, marmalade and angostura bitters glaze, they remind me of an Old Fashioned cocktail without the booze.
- Prep Time: 10 minutes
- Cook Time: 1 hours 25 minutes
- Total Time: 1 hours 35 minutes
- Yield: Serves 6
- Cuisine: New American
Ingredients
Scale
- 1 cup fresh squeezed orange juice
- 1 cup orange marmalade
- 1 T Angostura bitters
- Salt and pepper to taste
- 3 pounds sweet potatoes, unpeeled and sliced into 1” wedges
- 2 heads garlic, unpeeled and sliced in half across the length of the cloves
- 1 jalapeno chili, sliced and seeded
- 6 fresh sage leaves
- 8 sprigs of fresh thyme and more for garnish
- 3 ounces goat or feta cheese, crumbled (optional)
Instructions
- Heat oven to 425 degrees. Cover two baking sheets with parchment paper. Put orange juice and marmalade in a saucepan and cook on medium heat until the marmalade melts and thickens, about 25 minutes. Season with bitters, salt and pepper.
- Scatter the sweet potatoes on the parchment paper-lined baking sheets. Gently pour the orange, marmalade and bitters mixture over the potatoes and toss so that they are well-coated. Add the garlic halves to the pan and brush the cut sides with the sauce. Scatter the sage and thyme over the potatoes and season with salt and pepper. Roast for 40 minutes to an hour, turning occasionally, until outsides are caramelized and insides are tender. Remove from the oven and let cool.
- Serve on a platter and garnish with goat cheese if desired. Can be served warm or at room temperature.