Sweet Potatoes with a hint of Orange

Here’s a sweet potato side that skips the marshmallow-and-brown-sugar overload in favor of natural, fruity sweetness. Tender sweet potatoes get a brush of cinnamon-spiced butter, a crown of apricots, and a finish of fresh orange slices.

Because the potatoes are already cooked, the dish just needs a short bake to warm through and let the flavors mingle. As they bake, the dried apricots soften and turn jammy, soaking up the cinnamon butter and lending a gentle tartness.

The fresh orange goes on at the very end, so it stays bright and juicy, cutting through the richness with a clean citrus lift.

It’s a holiday side that feels festive without the sugar crash, with all the fibre and color of sweet potatoes on full display. Quick to put together, too.

Kitchen Tips

• Use sweet potatoes that are cooked but still firm so they hold their shape in the baking dish rather than turning to mush.
• Cover the dish while it bakes to trap steam, which plumps the dried apricots and keeps everything moist.
• Add the fresh orange slices only at the end. Baking them would turn them bitter and dull their bright flavor.
• A grating of orange zest over the top deepens the citrus aroma if you want more orange punch.

Variations

• Swap the apricots for dried cranberries, figs, or pineapple.
• Drizzle with a little honey or maple syrup, or scatter toasted pecans on top for crunch.