- 1/2 cup orange juice
- 1/4 teaspoon nutmeg
- 3 tablespoons molasses
- 4 to 5 medium sweet potatoes , peeled, cut into 1/2-inch slices
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
In a large bowl, combine potatoes and olive oil. Season with salt and pepper. Place in one layer on a large-rimmed baking sheet and roast 15 minutes.
Turn potatoes over, brush with half of orange juice mixture and roast 5 to 10 more minutes, until fork-tender. Return potatoes to large bowl and toss with remaining orange juice mixture. Transfer to a dish and serve warm.