Grapefruit and orange sections bring a burst of sunny citrus flavor to candied sweet potatoes. It's a holiday side dish with pizzazz.
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. Add fruit, lime rind.