Molasses Roasted Sweet Potatoes Recipes

Steps:

• Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
• Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
• Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
• Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Generously butter a large (13- by 9- by 2-inch) shallow baking pan.
• Heat zest, juice, molasses, salt, and pepper in a small saucepan over moderate heat, stirring, until molasses is dissolved.
• Toss potatoes with molasses mixture in baking pan and arrange, cut sides down, in 1 layer. Bake, uncovered, turning over once (to other cut side), until tender and glazed, 25 to 30 minutes.

Steps:

• Preheat oven to 400° F. Line a half sheet pan with parchment paper. Arrange sweet potato slices with smallest pieces towards the center of the pan, drizzle oil evenly, and roast. Flip the sweet potatoes after 15 minutes and return to the oven. Continue cooking another 12-15 minutes until golden in color. Drizzle with the prepared Pomegranate Molasses just before serving.