The presentation of this dish just screams gorgeous. It tastes delicious too, and I love it as a different way to serve sweet potatoes.
- sweet potatoes - 2-3
- naval oranges - 3, peeled or unpeeled
- dried cranberries - handful
- chopped pecans - 1/4 cup
- brown sugar - 1/2 cup
- margarine - 2 tbsp
- vanilla - 1/2 tsp
- cinnamon - 1/2 tsp
- nutmeg - 1/4 tsp
Slice sweet potatoes and oranges very thinly and evenly. In a round oven to tableware, arrange oranges and sweet potatoes, alternating slices. Place dried cranberries in the center of the dish. Sprinkle nuts around the perimeter.
Preheat oven to 375°F (190°C). Meanwhile, place remaining ingredients in a small saucepan and simmer until ingredients are just combined. Pour over the oranges and sweet potatoes in the baking dish.
Bake for 1 hour, checking to make sure it’s not getting too browned. If it is browning, loosely place a piece of foil on top of the dish.
NOTE: The oranges get candied while baking, so you can actually eat them with the peel. That’s my favorite part! But I know that not everyone loves candied orange peel, so for the rest of you, you can peel the oranges before baking. You’ll still get the same effect, just use an extra-large orange because it shrinks once it’s peeled.