Ingredients

• 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

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Instructions

1. 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.
2. 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.
3. Uncover; cook over medium-high until liquid evaporates, thick glaze forms, 3 minutes. Stir in fruit, lime rind.