Close Menu
source image

Succulent Citrus and Sweet Potato Roast

Meat Meat
10 Servings Serving Icon
6 Hours, 20 Minutes Preferences Icon

Using only simple, fresh ingredients, you can achieve awesome results. One of my favorite roasts. You’ll be making it all year long!


Prepare the Succulent Citrus And Sweet Potato Roast

1. Leave meat on counter for approximately one hour.
2. Meanwhile, heat olive oil in a large frying pan. Add onions and honey. Lower heat and sauté for 45–50 minutes, stirring frequently to separate the onion rings, until onions are caramelized. (This can be done a day before or even a while in advance and frozen. Defrost before using.)
3. Place onions into a large (six-quart) pot and place roast on top. Drizzle with olive oil. Sprinkle with kosher salt, pepper, and instant coffee. Rub all over the meat.
4. Squeeze oranges and clementine. You should have one cup of fresh juice. Pour the juice around the roast. Add the blended tomato and grated sweet potato, distributing them all around the roast. Add the garlic cloves.
5. Bring the pot to a boil. Lower heat to very low (you should see bubbles in the liquid) and continue cooking for four hours, rotating the meat every hour.
6. Remove the meat from the pot. Refrigerate and slice when cool. Store gravy separately.

Tips: You’ll have a lot of gravy. Serve the extra over mashed potatoes!

Notes: This meat freezes beautifully.


Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.