Be the first to Sweet potato gratin is baked with orange juice, brown sugar, and walnuts. The dish will keep for 2 days in the refrigerator and is easily reheated in the microwave.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 3 pounds (1.5 kg) large sweet potatoes
- Salt
- 2 large navel oranges, sliced
- 2 rounded tablespoons brown sugar
- 4 fluid ounces (125 ml or 1/2 cup) orange juice
- 1-1/2 ounces (40 grams or 3 tablespoons) butter or margarine
- 2 ounces (50 grams or 1/2 cup) walnuts
Preparation:
In a large saucepan cover the unpeeled sweet potatoes with cold water, bring to the boil and simmer covered for 20 minutes, until they feel just tender when pierced with a pointed knife. Drain, then take off the heat but cover with a tea-towel and leave to steam for 10 minutes.
When cool enough to handle, peel and cut in 1/2-inch-thick (1.25-cm) slices. Arrange half the slices in a greased gratin dish measuring approximately 12 x 7 x 2 (30 x 17.5 x 5 cm) and sprinkle lightly with salt. Top with half the orange slices and brown sugar then repeat with a second layer.
Mix the orange juice with the melted fat and drizzle over the top, then sprinkle with the chopped walnuts.
Bake at Gas No. 3 (325 degrees F./160 degrees C.) for 45 minutes, basting half-way through, until golden and bubbly. Can be kept hot, covered, in a warm oven if necessary.
Reheat in the microwave, uncovered, on 100 per cent power for 4 minutes. Keeps 2 days under refrigeration. Do not freeze.
Yield: 8 servings
Recipe Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.
When cool enough to handle, peel and cut in 1/2-inch-thick (1.25-cm) slices. Arrange half the slices in a greased gratin dish measuring approximately 12 x 7 x 2 (30 x 17.5 x 5 cm) and sprinkle lightly with salt. Top with half the orange slices and brown sugar then repeat with a second layer.
Mix the orange juice with the melted fat and drizzle over the top, then sprinkle with the chopped walnuts.
Bake at Gas No. 3 (325 degrees F./160 degrees C.) for 45 minutes, basting half-way through, until golden and bubbly. Can be kept hot, covered, in a warm oven if necessary.
Reheat in the microwave, uncovered, on 100 per cent power for 4 minutes. Keeps 2 days under refrigeration. Do not freeze.
Yield: 8 servings
Recipe Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.
