Marmalade Ginger Glazed Sweet Potatoes are almost certainly a staple at holiday dinners like Thanksgiving. For us, it just wouldn’t be Thanksgiving without them!
2 sweet potatoes or yams
1 orange, rinsed
2/3 C orange marmalade (for an added punch, use Red Hen’s Orange Chili Marmalade)
½ C brandy or orange juice
2 T melted butter
¼ C finely chopped crystallized ginger
About ½ t salt
Peel sweet potatoes and cut crosswise into ¼-inch-thick slices. Cut unpeeled orange in half through stem, then crosswise into ¼-inch-thick slices, discarding end pieces and seeds.
In a large bowl, mix 1/3 C marmalade, ½ C brandy, butter, ginger and ½ t salt. Add sweet potatoes and mix to coat. Arrange slices in rows in a single layer, overlapping them slightly, in a shallow 3-qt casserole (such as a 9- by 13-inch baking dish), interspersing the orange slices evenly throughout. Drizzle any of the remaining brandy mixture over the sweet potatoes. Cover tightly with foil.
Bake at 325 degrees until sweet potatoes are tender when pierced, 50-60 minutes.
In a small bowl, mix remaining 1/3 C marmalade and 1 T 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.
Notes: Prepare through step 3 up to 1 day ahead; cool, cover, and chill. Reheat, covered, in a 325 degree oven until hot in the center, 25-25 minutes, then continue with step 4
Makes 8 servings