Ingredients

• 5 medium sweet potatoes, peeled
• 1/2 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 large navel orange, zested and juiced
• 1 tablespoon vanilla extract
• 1-1/2 tablespoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 to 2 teaspoons kosher salt
• 1/4 cup water
• 1 tablespoon cornstarch
• Optional: 1/2 cup chopped pecans and marshmallow fluff

Shop Recipe

Directions

1. Preheat the oven to 425°. Cut thin slices lengthwise from bottoms of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving the bottoms intact. Arrange the sweet potatoes in a greased 13×9-in. baking dish.
2. In a small skillet, combine butter and sugars. Cook until bubbly. Add orange juice and zest, vanilla, cinnamon, nutmeg and salt. In a small bowl, whisk together water and cornstarch until smooth; stir into sugar mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to a simmer. Cook until mixture has reduced by 1/3.
3. Spoon butter mixture evenly over the sweet potatoes. Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon butter from the bottom of the pan over the potatoes and top with pecans, if desired. Return to oven and bake until potatoes are completely tender, 25-30 minutes longer.
4. If desired, top with marshmallow fluff. Switch oven to broil setting. Cook 3-4 in. from broiler until marshmallow is toasted.