Glazed Sweet Potato Wedges

When you need a sweet potato side dish in a hurry, the microwave gets it done in under 10 minutes. Pre-boiled wedges tossed in melted butter, fresh orange juice, and ground cinnamon steam under waxed paper until tender and glazed.

The orange juice and butter melt together into a thin, fragrant glaze that clings to each wedge as the steam does its work. Cinnamon adds warmth without sweetness, keeping this firmly on the savory side of things. The natural sugars in the sweet potatoes caramelize just enough during the microwave time to give the edges a slight stickiness.

Boiling the sweet potatoes first is what makes the quick microwave finish possible. Cut them lengthwise into 8 wedges each for maximum surface area to catch the glaze. Stir and rotate the dish once during cooking so every piece heats evenly and gets coated.

Chef Tips

• Don’t skip the waxed paper cover. It traps steam that cooks the wedges evenly and prevents splattering. Plastic wrap works too, but leave a corner vented.
• Use fresh orange juice for brightness. Bottled juice from concentrate works but tastes flatter. Even a quick squeeze from half an orange makes a difference.
• Toss gently. Boiled sweet potatoes are soft. Aggressive stirring breaks the wedges into mush.

Variations

• Maple glaze: Replace the orange juice with maple syrup for a sweeter, more autumnal flavor.
• Spiced up: Add a pinch of cayenne or nutmeg along with the cinnamon for a more complex spice profile.