I made these sweets for Thanksgiving and everyone loved them. I will make them every year now. I made the sauce a few days ahead to get a jump on things and we had a few soldiers leftover and reheating was a breeze so I think the whole dish could be compiled before the big cooking day easily. They look beautiful and the sauce is amazing.
Sweet Potato Soldiers
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Total: 1 Hour, 35 Minutes
- 2 pounds small fingerling sweet potatoes (about 6 [7- x 1 1/2-inch] potatoes), unpeeled
- 1/2 cup fresh orange juice
- 1/4 cup butter
- 1/4 cup firmly packed light brown sugar
- 1/4 cup honey
- 2 tablespoons dark rum or bourbon
- 1/2 teaspoon ground ginger
- 1 tablespoon butter
- Sea salt
- 1. Preheat oven to 425°. 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. 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. Peel sweet potatoes, and cut crosswise into 1 1/2-inch pieces, discarding ends.
- 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. 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.
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.
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