Orange-Glazed Sweet Potatoes is a sweet and starchy side dish that will bring something a little bit different to the dinner table.  This particular recipe dates back to 1948, one of many recipes in the U. of O. Mother’s Cookbook, a community cookbook to raise funds for the University of Oregon.  Prior to finding this recipe I had never considered pairing citrus and sweet potatoes, but a quick search of the internet suggests that I’ve been missing out.  I’ve since found other similar recipes from the same era, in particular the version in my 1949 Sunset Cookbook.   There are subtle changes to the ingredient lists, but the directions are nearly identical right down to calling sweet potato skins “jackets”.   I suspect that the recipes have a shared origin.

I found the recipe for Orange-Glazed Sweet Potatoes while looking for dishes to accompany a ham.  We order a “good ham” every Easter, but I always buy a cheap clearance ham (or two) after Christmas.   Grocery store ham is delicious, easy to prepare, and big enough for multiple meals.  This year I scored a ten-pound shank for less than what I’d normally pay for a pound of deli ham.  This ham was enough for Sunday dinner for six, a gallon of pumpkin and black bean soup, plus an extra meaty ham hock for my spouse’s red beans and rice.  For our Easter ham I usually prepare a massive tray of Funeral Potatoes, but started searching my old cookbooks for something simpler.  

Orange-Glazed Sweet Potatoes were the perfect fit.  There’s very little active time, but they’re not exactly weeknight friendly.   It takes time to roast, glaze, and bake the sweet potatoes.  But if I’m already stuck at home tending the ham and the oven’s already on this is a low-effort high quality side.  The sticky, citrusy glaze amps up the natural sugars in the sweet potatoes.   It’s nowhere near candied yams, which I usually find inedible, but still enough to give a potent syrupy contrast to a salty cured ham. 

This was a change of pace for our family.  We prefer savory sides, even with ham.  We’re not fans of candied yams, and I don’t like to muck up a good ham with a syrupy glaze.  But with Orange-Glazed Sweet Potatoes the side dish is the glaze.  The folks in my family who like a good sweet ham can swab their ham through the glaze.   Those that don’t can eat it separately.

I haven’t really made any adjustments to the recipe, aside from making an executive decision to use white-fleshed sweet potatoes.  Nothing against yellow-fleshed sweet potatoes, but I prefer the cleaner taste of the white-fleshed varieties:  less sweet, less carrot-y.   I can occasionally find Japanese purple sweet potatoes at my Trader Joe’s (purple skin/white flesh).   They’d be perfect here as well, and will be my first choice the next time I make Orange-Glazed Sweet Potatoes.

Preparation is straightforward.  The sweet potatoes are roasted at a moderate temperature in their skins (“jackets”) until soft.  Take care not to overcook them.  You’re not looking for wrinkly skins and caramelized sugars;  fork tender is fine.  The sweet potatoes are then cooled, peeled, and placed in a baking dish.  The glaze comes together quickly.  Pour over top, add some sliced oranges, and back in the oven.  I suppose at some point they’ll burn, but you really can’t screw this part up.

Orange-Glazed Sweet Potatoes are delicious.  They lack complexity and are really only as good as the accompanying entrée.  A hunk of salty protein provides an appropriate counterpoint.  My family obviously enjoyed them with ham, but I’ve also served them with roast pork tenderloin (as in the picture below).  They would also pair well with any roast poultry, but are probably too sweet to accompany beef or lamb.   Add a simple steamed green vegetable, or perhaps a green veggie-based side (such as Creamed Beans with Dill Seed) and you’ve got a proper meal.   Enjoy!