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1 large orange
1/3 cup brandy
1/4 cup brown sugar
2 tbsp melted butter
1/2 tsp salt
1/4 tsp ground black pepper
6 sweet potatoes, about 1.5 kg
Preheat oven to 350F (180C). Butter an 9x13-inch (3-L) baking dish. Grate peel from orange, then squeeze out juice. In a large mixing bowl, stir brandy with peel, 1/3 cup orange juice, brown sugar, butter, salt and pepper. Save remaining orange juice. Peel potatoes and cut into 1-inch- (2.5-cm-) thick wedges (like chunky French fries), adding to brandy mixture as they are cut. Stir, then spread potatoes out in prepared pan. Pour any liquid remaining in mixing bowl over potatoes.
Bake potatoes, uncovered, in centre of preheated oven for 30 minutes. Then, begin basting with juices in dish every 10 minutes until potatoes are fork-tender and glazed, about 20 to 30 more minutes. If potatoes seem dry, add more orange juice.
Calories 152, Protein 1.8g, Carbohydrates 30.6g, Fat 2.4g.
Sweet potatoes, tangy with orange juice and brandy, are a luscious holiday combo.