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2 lbs (1 kg) sweet potatoes, peeled and thickly sliced
1/3 cup (75 mL) citrus marmalade
1/2 cup (125 mL) fresh orange juice
2 tsp (10 mL) grated fresh ginger
1 tsp (5 mL) honey mustard
2 tbsp (25 mL) butter
2 tbsp (25 mL) brandy
Preheat oven to 350 F (180 C).
Place potatoes in water and bring to a boil. Remove from heat, drain and place potatoes in baking dish. Combine marmalade, juice, ginger and mustard in small saucepan. Simmer uncovered 10 minutes until slightly reduced. Remove from heat, stir in butter and brandy. Top potatoes with glaze, bake uncovered 15 minutes.
Per serving: Cal 178 / Pro 2 g / Fat 3 g / Carb 36 g