SOUTHERN-SWEET TATERS ST. AUGUSTINE STYLE
1 tablespoon grated orange peel
3 to 4 oranges
1/4 cup tightly packed brown sugar
1/2 cup good brandy
1/4 cup light cream
Pinch of salt
1/4 cup melted unsalted butter
4 cups cooked sweet potatoes, mashed
• Preheat oven to 350 degrees.
• Grate zest from oranges, then peel.
• Slice 1 peeled orange into thin half-slices; cut up rest of oranges into very small pieces.
• You want 2 heaping cups drained orange flesh.
• Sprinkle slices with brown sugar and set aside.
• Heat together grated peel, brandy, cream, salt, and butter, then beat this mix into sweet potatoes till well blended.
• Stir in sweetened, drained orange pieces.
• Spoon mix into well oiled casserole; top with slices.
• Sprinkle a bit more brown sugar over, if desired.
• Baroque types sprinkle finely chopped candied (crystallized) ginger over top.
• Bake, uncovered, for 35 to 50 minutes.
This can be prepared well in advance and cooked at the last minute.
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