OPINION | FRONT BURNER: An updated twist — Citrus-Glazed Sweet Potatoes

I've been finding lots of cooking inspiration in The New York Times lately. There was the Ricotta Polpette a few weeks ago and two recipes today — the Brown Butter Orzo and Butternut Squash recipe in my butternut squash story and this take on candied sweet potatoes by Yewande Komolafe.

I'm the sole sweet potato eater at my house so I cut the recipe in half (double the amounts listed below if you want to make the full recipe, say for Thanksgiving) and had plenty of leftovers. And speaking of leftovers, this dish is great served cold and makes a great addition to a salad or grain bowl.

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Citrus-Glazed Sweet Potatoes

• 1 ½ medium oranges (I used 3 clementines)
• ½ lemon
• 1 lime
• 6 tablespoons packed brown sugar
• ¼ to ½ teaspoon salt (I used Diamond Crystal kosher salt; use the lesser amount if using fine salt, Morton kosher salt or salted butter)
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ¹/8 teaspoon freshly grated nutmeg
• ¹/8 to ¼ teaspoon black pepper
• 1 ¾ pounds sweet potatoes (I used 2 medium and 3 very small)
• 2 tablespoons butter, cut into ½-inch cubes

Heat oven to 375 degrees.