This candied sweet potato recipe is different from most in that the peeled sweet potato wedges are cooked in apple juice and brown sugar.

When the potatoes are tender, sliced tangerines (or satsumas) are layered over the potatoes and heated through. The citrus permeates the syrup, and it’s the perfect complement to these first sweet potatoes of the season.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.