Oranges & Yams

This two-ingredient side dish is an old Southern approach to yam preparation that turns up at Thanksgiving tables and potluck lines across the American South. Thin slices of sweet potato alternate with slices of fresh orange in a baking dish, get doused with orange juice, and bake until the yams turn tender and the orange slices caramelize around the edges.

The flavor is surprisingly bright compared to the usual marshmallow-topped sweet potato casserole. Citrus oil from the orange peel perfumes the dish as it bakes, and the juice acts as both cooking liquid and natural sweetener. A dusting of allspice, cinnamon, or nutmeg adds warmth, and a sprinkle of salt keeps things from going cloying.

This side goes with roasted pork, turkey, or ham, or stands in as a light vegetarian main alongside a green salad. Less rich than marshmallow-casserole yams, more elegant than plain roasted sweet potatoes, and far easier to prepare than either one.

Chef Tips

• Use navel or Valencia oranges for best flavor. Blood oranges add dramatic color, seedless varieties are easiest.
• Slice both the yams and oranges evenly, about ¼ inch thick. Uneven slices cook unevenly.
• Remove orange peel before slicing if you find the bitter pith strong. Traditional preparation leaves the peel on.
• Cover with foil for the first 15 minutes to steam the yams, then uncover for the last 10 to caramelize the top.
• Bake until a fork slides easily through the thickest yam slice. Undercooked yams are starchy; overcooked ones fall apart.

Variations

• Add a drizzle of maple syrup or honey if you like sweeter sides.
• Dot with butter or ghee before baking for a richer dish.
• Swap oranges for tangerines, mandarins, or even lemon slices for a more tart version.