Sweet Potato Soldiers

This new take on glazed sweet potatoes looks as delicious as it tastes. We used a thin variety of "Pomegranate", usually grown in North Carolina. If you can't find them, any small sweet potato will do instead.
Preheat the oven to 425 degrees. Pierce the potatoes several times with a fork. Place in a single layer on a jelly roll tin and bake for 25-35 minutes or just until tender. Transfer to a wire rack; cool completely (about 30 minutes).Meanwhile, bring the orange juice and the following 5 ingredients to a boil in a small saucepan over medium-low heat. Simmer, stirring frequently, for 5 minutes or until thickened. Remove from heat.Peel the sweet potatoes and cut them crosswise into 1 1/2-inch-thick pieces, discarding the ends.Melt 1 tablespoon butter in a 10-inch diameter cast-iron skillet; cook over medium heat for 1 minute or until the butter begins to brown. Carefully add the sweet potatoes, cut sides down, and cook for 5 minutes. (Do not stir; move the pan over the surface for even browning.)Pour the orange juice mixture over the potatoes and cook for 10 minutes or until the glaze is slightly thickened. Transfer the potatoes, fried sides up, to a serving platter; pour the icing over the potatoes and sprinkle with salt.