Uploaded January 2026 | Updated September 2026, 2 weeks ago
Ingredients:
2½ pounds sweet potatoes (about 3 medium, preferably oblong not bulbous, about 2½ inches in diameter), peeled
3 tablespoons grapeseed or sunflower oil, plus more as needed
4 tablespoons salted butter, cut into 1-inch cubes, plus more as needed
¾ cup fresh orange juice
⅓ cup honey
Flaky sea salt and black pepper
½ lemon
4 ounces store-bought or homemade sesame halvah, crumbled (about ⅔ cup)
Step 1
Trim the ends of each potato. Slice each sweet potato crosswise into 1 ½-inch-thick rounds. Using a knife, trim the edges so that each round measures roughly 2 ½-inches (or less) in diameter. (If you’re feeling fancy, you could use a 2 ½-inch cookie cutter to slice each piece into a perfect circle.) Don’t throw away the potato scraps! Use them in a potato hash or a creamy sweet potato soup.
Step 2
Heat the oven to 400 degrees with a rack in the middle. Heat a 12-inch or larger skillet over medium. Add the oil and arrange the potatoes in an even layer, flat sides down. (Make sure there is enough oil to cover the bottom of the pan, and add more if needed.) Sear until each side develops a golden exterior with brown spots and they easily release from the pan, 3 to 4 minutes per side. If the potatoes darken too quickly, reduce the heat as needed.
Step 3
Reduce the heat to medium-low. Add the butter, allow it to melt, then tilt the pan slightly and, using a large spoon, baste the potatoes for 2 to 4 minutes. If the butter browns too quickly, reduce the heat and add more butter to the pan.
Step 4
Carefully pour the orange juice into the skillet and bring to a boil. Add the honey, loosely cover the skillet with foil, then transfer to the hot oven. Cook until the potatoes are tender when poked with a knife, 20 to 25 minutes. If the liquid is reducing too quickly, add a splash of water to the skillet. (This dish can be prepared in advance: To store, separate the potatoes and pan juices into two different containers. To reheat, add the sticky pan juices to a skillet along with the potatoes and a splash of water or orange juice and gently simmer until warm.)
Step 5
Arrange the potatoes on a platter and drizzle the sticky pan juices on top. Season with salt and pepper. Squeeze a bit of lemon juice on top to taste. Top with crumbled halvah right before serving.
Ingredients:
2½ pounds sweet potatoes (about 3 medium, preferably oblong not bulbous, about 2½ inches in diameter), peeled
3 tablespoons grapeseed or sunflower oil, plus more as needed
4 tablespoons salted butter, cut into 1-inch cubes, plus more as needed
¾ cup fresh orange juice
⅓ cup honey
Flaky sea salt and black pepper
½ lemon
4 ounces store-bought or homemade sesame halvah, crumbled (about ⅔ cup)
Step 1
Trim the ends of each potato. Slice each sweet potato crosswise into 1 ½-inch-thick rounds. Using a knife, trim the edges so that each round measures roughly 2 ½-inches (or less) in diameter. (If you’re feeling fancy, you could use a 2 ½-inch cookie cutter to slice each piece into a perfect circle.) Don’t throw away the potato scraps! Use them in a potato hash or a creamy sweet potato soup.
Step 2
Heat the oven to 400 degrees with a rack in the middle. Heat a 12-inch or larger skillet over medium. Add the oil and arrange the potatoes in an even layer, flat sides down. (Make sure there is enough oil to cover the bottom of the pan, and add more if needed.) Sear until each side develops a golden exterior with brown spots and they easily release from the pan, 3 to 4 minutes per side. If the potatoes darken too quickly, reduce the heat as needed.
Step 3
Reduce the heat to medium-low. Add the butter, allow it to melt, then tilt the pan slightly and, using a large spoon, baste the potatoes for 2 to 4 minutes. If the butter browns too quickly, reduce the heat and add more butter to the pan.
Step 4
Carefully pour the orange juice into the skillet and bring to a boil. Add the honey, loosely cover the skillet with foil, then transfer to the hot oven. Cook until the potatoes are tender when poked with a knife, 20 to 25 minutes. If the liquid is reducing too quickly, add a splash of water to the skillet. (This dish can be prepared in advance: To store, separate the potatoes and pan juices into two different containers. To reheat, add the sticky pan juices to a skillet along with the potatoes and a splash of water or orange juice and gently simmer until warm.)
Step 5
Arrange the potatoes on a platter and drizzle the sticky pan juices on top. Season with salt and pepper. Squeeze a bit of lemon juice on top to taste. Top with crumbled halvah right before serving.
