Southern Candied Sweet Potatoes

From the garden

• 3 lb sweet potatoes, peeled and cut into even half-inch coins · about 5 medium roots
• 1 orange (optional) · juice and a little zest

From the pantry

• 6 tbsp butter, cut into small pieces
• ¾ cup brown sugar · packed
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• ½ tsp salt

1. Heat the oven to 375°F and butter a 9x13 baking dish. Peel the sweet potatoes and cut them into even half-inch coins so that every piece candies at the same rate.
2. Layer the coins in the dish, shingling them so they overlap slightly. Scatter the brown sugar, cinnamon, nutmeg, and salt over the top, dot the surface with the butter, and add the vanilla along with the orange juice and zest if using.
3. Cover the dish tightly with foil and bake 40 minutes, until a knife slides into a coin without resistance and a thin syrup has gathered at the bottom.
4. Uncover and bake another 20–25 minutes, tilting the dish and basting with the syrup two or three times, until it thickens to a glossy glaze that clings and the top edges catch a little color.
5. Rest 10 minutes before serving; the glaze sets as it cools. Spoon the syrup from the dish over each helping, next to ham, roast chicken, or turkey.