Sunday, July 6, 2014
Marmalade and Ginger Glazed Sweet Potatoes
I am having fun using whatever catches my eye. I see many recipes, during the week that I want to make and when I shop, I buy ingredients that I know is needed. This is kind of random because I am not always clear on which ones belong together in the same recipe. This is part of the fun and the challenge.
When I opened the refrigerator two vegetables jumped out at me, sweet potatoes and parsnips. What came to mind was this recipe and another with mashed potatoes and parsnips. I tracked both down and made them. This one is from Sunset magazine. I added some pistachios and dried apricots.
Marmalade and Ginger-glazed Sweet Potatoes adapted from Sunset Magazine
2 pounds sweet potatoes or yams (each 2 to 2 1/2 in. wide)
2/3 cup orange marmalade
1/3 cup plus 1 tablespoon brandy
2 tablespoons butter or margarine, melted
1 teaspoon chopped ginger
pinch of salt
1/4 cup pistachios
1/3 cup dried apricots
Peel sweet potatoes and cut crosswise into chunks.
In a large bowl, mix 1/3 cup marmalade, brandy , margarine, ginger, and salt. Add sweet potatoes and mix to coat.
Arrange pieces in a single layer Drizzle any of the remaining brandy mixture over the sweet potatoes. Cover tightly with foil.
Bake in a 325° regular 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.
Eat and enjoy.