- 2 grapefruit
- 4 large navel oranges
- 1/2 cup (1 stick) butter
- 1/4 cup honey
- 1/4 cup sugar
- 5 1/2 pounds sweet potatoes, (about 10 medium) peeled, cut into 2-inch pieces
- 1 teaspoon salt
- 2 teaspoons grated lime rind
Cut rind from grapefruit and 2 oranges. Separate sections by cutting between membranes. Reserve sections. Squeeze remaining membranes over 2-cup measure (about 2/3 cup juice.) From remaining oranges, grate rind to equal 2 teaspoons. Halve oranges; squeeze juice to equal 1/2 cup. Add to reserved juices.
Heat butter, honey and sugar in large skillet over medium-high heat until sugar is dissolved and starts to turn light brown, 5 minutes. Add potatoes, reserved juices, orange rind and salt. Cover; bring to a boil. Reduce to medium-low; simmer, covered, 22 to 25 minutes, until potatoes are tender.
Uncover; cook over medium-high until liquid evaporates, thick glaze forms, 3 minutes. Stir in fruit, lime rind.