- 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
- 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
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.
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.
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.
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.