Sweet Potatoes with Orange Bitters

Name: Sweet Potatoes with Orange Bitters
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1½ cups orange juice; ⅓ cup brown sugar; ¼ cup red wine vinegar; ¼ cup Angostura bitters; 1½ tablespoon olive oil; 1½ teaspoon Salt; 4 whole sweet potatoes; 2 whole red chiles; 3 sprigs sage; 10 sprigs thyme; 2 heads garlic; 3 ounce chèvre

Caramelized sweet potato wedges roasted with a tangy orange-bitters glaze, fresh herbs, and topped with creamy goat cheese. A sophisticated side dish that balances sweet, bitter, and savory flavors.

6 servings

1 hr 40 min

Published October 4, 2025

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Ingredients

•1½ cups orange juice
•⅓ cup brown sugar
•¼ cup red wine vinegar
•¼ cup Angostura bitters
•1½ tablespoon olive oil
•1½ teaspoon Salt
•4 whole sweet potatoes
•2 whole red chiles
•3 sprigs sage
•10 sprigs thyme
•2 heads garlic
•3 ounce chèvre
•

Cooking Instructions

1.
Preheat the oven to 425°F/220°C.
5 min
2.
Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup/200 ml (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.
25 min
3.
Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches/30 by 40 cm.
10 min
4.
Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.
60 min

Cooking Instructions

Preheat the oven to 425°F/220°C.

5 min

Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup/200 ml (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.

25 min

Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches/30 by 40 cm.

10 min

Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.

60 min