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Marmalade- and Ginger-glazed Sweet Potatoes

James Carrier
Yield Makes 8 servings
Notes: Prepare through step 3 up to 1 day ahead; cool, cover, and chill. Reheat, covered, in a 325° oven (350° if baking with a turkey at that temperature) until hot in the center, 25 to 35 minutes, then continue with step 4.

Ingredients

  • 2 pounds sweet potatoes or yams (each 2 to 2 1/2 in. wide)
  • 1 orange (about 2 1/2-in. diameter; 6 oz.), rinsed
  • 2/3 cup orange marmalade
  • 1/2 or 1/3 cup plus 1 tablespoon brandy or orange juice
  • 2 tablespoons butter or margarine, melted
  • 1/4 cup finely chopped crystallized ginger
  • About 1/2 teaspoon salt

Nutrition Information

  • calories 242
  • caloriesfromfat 12 %
  • protein 1.9 g
  • fat 3.1 g
  • satfat 1.8 g
  • carbohydrate 55 g
  • fiber 4.7 g
  • sodium 204 mg
  • cholesterol 7.8 mg

How to Make It

  1. Peel sweet potatoes and cut crosswise into 1/4-inch-thick slices. Cut unpeeled orange in half through stem, then crosswise into 1/4-inch-thick slices, discarding end pieces and seeds.

  2. In a large bowl, mix 1/3 cup marmalade, 1/2 cup brandy (1/3 cup if using yams), butter, ginger, and 1/2 teaspoon salt. Add sweet potatoes and mix to coat. Arrange slices in rows in a single layer, overlapping them slightly, in a shallow 3-quart casserole (such as a 9- by 13-in. baking dish), interspersing the orange slices evenly throughout. Drizzle any of the remaining brandy mixture over the sweet potatoes. Cover tightly with foil.

  3. Bake in a 325° regular or convection oven (350° if baking with a turkey at that temperature) until sweet potatoes are tender when pierced, 50 to 60 minutes.

  4. In a small bowl, mix remaining 1/3 cup marmalade and 1 tablespoon brandy. Uncover sweet potatoes and brush marmalade mixture evenly over the top. Broil 6 inches from heat until lightly browned, 8 to 10 minutes. Add more salt to taste.