BAKED GINGER SWEET POTATOES

BAKED GINGER SWEET POTATOES image

Yield 6-8 Servings

Number Of Ingredients 6

3/4 cup apricot preserves
1/3 cup freshly squeezed orange juice (from about 1 medium orange)
3 tablespoons unsalted butter
1 tablespoon peeled and grated fresh ginger (from about 1 [3-inch] piece)
1 tablespoon kosher salt
4 pounds medium Garnet sweet potatoes, peeled and sliced into 1/2-inch rounds

Steps:

1Heat the oven to 425°F and arrange a rack in the middle. 2Place the preserves, orange juice, butter, ginger, and salt in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, and cook until the butter and preserves are melted and smooth, about 6 minutes. 3Place the sweet potatoes in a large bowl, drizzle with a third of the apricot mixture (about 1/2 cup), and, using your hands, toss to coat. Shingle the slices in a 13-by-9-inch baking dish. Cover the dish tightly with aluminum foil and bake for 25 minutes. 4Remove the baking dish from the oven and remove the foil. Drizzle with another third of the apricot mixture and bake uncovered for 10 minutes. Drizzle with the remaining third of the apricot mixture and bake uncovered until the sweet potatoes are tender and the glaze has thickened, about 10 minutes more. Transfer the dish to a wire rack and cool for 10 minutes before serving.