Clementine And Sweet Potato Bake
|Sweet potatoes||1 Kilogram|
|Grated clementine rind||15 Milliliter|
|Clementine juice||250 Milliliter|
|Packed brown sugar||25 Milliliter|
|Minced preserved ginger||25 Milliliter|
|Preserved ginger syrup||15 Milliliter|
|Chopped pecans/Sliced unblanched almonds||250 Milliliter|
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 Ã‚Â°F (190Ã‚Â°C) oven for about 20 minutes or until sauce is bubbly and nuts are toasted.