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1
Preheat oven to 425u00b0. Pierce potatoes several times with a fork. Arrange in a single layer in a jelly-roll pan, and bake 25 to 35 minutes or until just tender. Transfer to a wire rack; cool completely (about 30 minutes).
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2
Meanwhile, bring orange juice and next 5 ingredients to a simmer in a small saucepan over medium-low heat. Simmer, stirring often, 5 minutes or until thickened. Remove from heat.
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3
Peel sweet potatoes, and cut crosswise into 1 1/2-inch pieces, discarding ends.
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4
Melt 1 Tbsp. butter in a 10-inch cast-iron skillet; cook over medium heat 1 minute or until butter begins to brown. Carefully add sweet potatoes, cut sides down, and cook 5 minutes. (Do not stir; move the skillet across the cooking eye to promote even browning.)
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5
Pour orange juice mixture over potatoes, and cook 10 minutes or until glaze is slightly thickened. Transfer potatoes, seared sides up, to a serving platter; pour glaze over potatoes, and sprinkle with salt.
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6
To make ahead, prepare as directed through Step 2. Place potatoes in a zip-top plastic freezer bag and glaze in an airtight container; refrigerate up to 3 days. Reheat glaze in a saucepan over medium heat 10 minutes. Proceed as directed in Steps 3 through 5.
