• Cooking Time: 20
• Servings: 6
• Preparation Time: 15
• 4 medium sweet potatoes, about 1.25kg, peeled and cut into 2cm slices.
• 1/3 cup orange marmalade
• 3 teaspoons honey
• 1 teaspoon grated lemon rind
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 2 teaspoons butter, cut into small pieces
• Parsley sprigs for garnish

1. 1. Preheat oven to 180C. Place sweet potatoes in a large pan, with enough water to cover. Bring to the boiul over a high heat. Reduce heat to medium and cook until tender, about 15 minutes.
2. 2. About 5 minutes before sweet potatoes are ready, combine marmalade, honey, lemon rind, ginger, salt and pepper in a small saucepan over a medium heat. Mix well. Bring marmalade mixture to the boil, stirring constantly, until runny. Remove from heat.
3. 3. Drain sweet potatoes in a colander. In a large baking dish, arrange sweet potatoes in a single layer. Pour marmalade mixture over top. Dot with butter.
4. 4. Bake until sweet potatoes are golden brown, about 20 minutes. GArnish with parsley.
5. Serve immediately.
6. MICROWAVE
7. This dihs can be prepared 1 day ahead and stored in the refrigerator. To reheat, place in a microwave-safe dish and cook in the microwave oven on High until heated through, about 5 minutes.
8. TIPS:
9. To prevent scorching, stir the marmalade mixture constantly with a wooden spoon. Remove from heat when smoothly melted and runny.
10. Pour the marmalade mixture evenly over the sweet potato sliced in the pan. Make sure the dish is large enough to hold potatoes in a single layer.

TIPS: To prevent scorching, stir the marmalade mixture constantly with a wooden spoon. Remove from heat when smoothly melted and runny. Pour the marmalade mixture evenly over the sweet potato sliced in the pan. Make sure the dish is large enough to hold potatoes in a single layer.