4 sweet potatoes or yams, peeled and cut into wedges- 1/4 cup melted butter (coconut oil for dairy-free and vegetarian)
- 1 vanilla bean, halved lenthwise
- Zest from one orange
- Juice from two oranges
- Fresh grated nutmeg, salt, and fresh cracked black pepper to taste
- Preheat oven to 350 degrees.
- Scrape seeds from vanilla beans into melted butter and add seed pods.
- Toss butter/vanilla with potatoes.
- Roast until potatoes are soft – about 45 minutes to an hour.
- Remove potatoes from butter and set aside, tented with foil.
- Carefully pour butter from pan into a small saucepan with orange juice and zest.
- Simmer over medium heat until reduced by half and syruppy.
- Toss with potatoes.
- Season with fresh grated nutmeg, salt, and pepper to taste.
The Modern Ancestor 