Clementine And Sweet Potato Bake Recipe
Ingredients
| Sweet potatoes | 3 Large, peeled | |
| 1 tbsp grated Clementine rind 15 mL | ||
| 1 cup Clementine juice 250 mL | ||
| Cornstarch | 2 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Packed brown sugar | 2 Tablespoon | |
| Minced ginger | 2 Tablespoon, preserved | |
| Ginger syrup | 1 Tablespoon, preserved | |
| 1 cup chopped pecans or sliced unblanched almonds 250 mL | ||
Directions
In large pot of boiling water, cook potatoes for about 20 minutes or until tender but not mushy.
Drain and let cool.
Cut diagonally into 1/4-inch (5 mm) thick slices; arrange in overlapping circles in 12-inch (30 cm) oval gratin dish.
(Potatoes can be prepared to this point, covered and refrigerated for up to 4 hours.) In saucepan, stir together Clementine rind and juice and cornstarch; add butter, sugar, ginger and syrup.
Bring to boil, stirring until thickened.
(Sauce can be cooled, covered and refrigerated for up to 2 days.) Drizzle evenly over potatoes; sprinkle with nuts.
Bake in 375 °F (190°C) oven for about 20 minutes or until sauce is bubbly and nuts are toasted.
Drain and let cool.
Cut diagonally into 1/4-inch (5 mm) thick slices; arrange in overlapping circles in 12-inch (30 cm) oval gratin dish.
(Potatoes can be prepared to this point, covered and refrigerated for up to 4 hours.) In saucepan, stir together Clementine rind and juice and cornstarch; add butter, sugar, ginger and syrup.
Bring to boil, stirring until thickened.
(Sauce can be cooled, covered and refrigerated for up to 2 days.) Drizzle evenly over potatoes; sprinkle with nuts.
Bake in 375 °F (190°C) oven for about 20 minutes or until sauce is bubbly and nuts are toasted.
Chef
