Sweet Potatoes with Orange Bitters

October 29, 2014

Author Notes: One of my greatest idols is Ruth Reichl, a clever writer who delightfully manages to approach food with just the right balance of weightiness and sense of humor, the latter often a rare commodity among “serious” authors. I love Reichl’s recipes, I love her storytelling, and I always benefit from her vast knowledge. This recipe—a rhapsody for sweet, bitter, and salty—is based on one of hers, published in Gourmet Today, a selection from the sadly defunct Gourmet magazine, which Reichl edited for many years. Recipe from Plenty More (Ten Speed Press, 2014).Yotam Ottolenghi

Serves: 4

Ingredients

  • 1 1/2 cups freshly squeezed orange juice (the juice of 4 to 5 oranges)
  • 1/3 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup Angostura bitters
  • 1 1/2 tablespoons olive oil
  • 4 to 5 sweet potatoes, unpeeled, halved crosswise, each half cut into 1-inch-wide wedges
  • 2 red chiles, split open along the center
  • 3 sage sprigs
  • 10 thyme sprigs
  • 2 heads garlic, unpeeled and halved horizontally
  • 3 ounces goat cheese log, broken into pieces
  • Salt
In This Recipe

Directions

  1. Preheat the oven to 425º F.
  2. Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.
  3. Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches.
  4. Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out.
  5. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.

More Great Recipes:
Bitters|Goat Cheese|Orange Juice|Potato|Sage|Sweet Potato/Yam|Thyme|Vegetable|Vinegar|Fall|Winter|Vegetarian

Reviews (5) Questions (1)

5 Reviews

Liane November 11, 2018
I made this with a little change. Instead of roasting with all the aromatics and needing to pick them out of the finished sweet potatoes, I added them to the reduced syrup with a little extra o.j. and simmered for another ten minutes. Then I strained the syrup before roasting the potatoes. I would definitely do it this way again. Delish!
 
Scritch February 12, 2018
I made this over the weekend and it was so delicious! Will definitely make again. I did buy and squeeze my own oranges, but after all the reduction and caramelization I wonder if it would have tasted any differently if I had just used store-bought orange juice.
 
Scribbles January 19, 2015
lois, I thought the same thing, however after reading the recipe several times I believe those are the garlic halves instead of oranges
 
lois January 18, 2015
Just curious: the photo has sliced oranges in it, but no goat cheese. Did you intend to leave the oranges out of the recipe?
 
a_n_m February 13, 2016
I think those are the two heads of garlic, cut through horizontally.