Rating: 5 stars
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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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242 calories; calories from fat 12%; protein 1.9g; fat 3.1g; saturated fat 1.8g; carbohydrates 55g; fiber 4.7g; sodium 204mg; cholesterol 7.8mg.
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