Sweet Potato Soldiers

1. 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).

2. 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.

3. 3

   Peel sweet potatoes, and cut crosswise into 1 1/2-inch pieces, discarding ends.

4. 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.)

5. 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.

6. 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.

* Per serving · 4 servings · Values may vary.