Cook sweet potatoes in boiling water for 15 minutes. Cool. Peel potatoes and cut in half lengthwise.
Add remaining ingredients to fry pan. Arrange potatoes on top, cut side down.Cook slowly on medium low heat,UNCOVERED basting frequently to prevent sticking, for about an hour or until potatoes are tender and well glazed.
NOTE: The main thing is to be patient, and keep basting throughout the entire cooking time while keeping the flame low until the liquid begins to carmelize. I have been using this recipe since 1979, and has been a family favorite ever since.
I also usually add additional orange zest to the potatoes, just before I am ready to serve them.