Pre-heat oven to 425°F.
Pierce potatoes several times with a fork.
Arrange in a single layer in a jelly-roll pan and bake 25 to 35 minutes or until just tender.
Transfer to a wire rack; cool completely.
Meanwhile, in a small saucepan over medium-low heat, bring orange juice and next 5 ingredients to a simmer.
Simmer, stirring often, 5 minutes or until thickened; remove from heat.
Peel sweet potatoes and cut crosswise, into 1 1/2-inch pieces, discarding ends.
In a 10-inch cast-iron skillet, over medium heat, melt 1 tbsp. butter for 1 minute or until butter begins to brown.
Carefully add sweet potatoes, cut sides down, and cook 5 minutes.
Do not stir.
Pour orange juice mixture over potatoes and cook 10 minutes or until glaze is slightly thickened.
Transfer potatoes, seared sides up, to a serving platter.
Pour glaze over potatoes and sprinkle with salt.
