Baked Ginger Sweet Potatoes
Baked Ginger Sweet Potatoes is a gluten free and vegetarian side dish. This recipe serves 8. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 241 calories. If you have apricot preserves, butter, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
Heat the oven to 425°F and arrange a rack in the middle.
Place the preserves, orange juice, butter, ginger, and salt in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, and cook until the butter and preserves are melted and smooth, about 6 minutes.
Place the sweet potatoes in a large bowl, drizzle with a third of the apricot mixture (about 1/2 cup), and, using your hands, toss to coat. Shingle the slices in a 13-by-9-inch baking dish. Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the baking dish from the oven and remove the foil.
Drizzle with another third of the apricot mixture and bake uncovered for 10 minutes.
Drizzle with the remaining third of the apricot mixture and bake uncovered until the sweet potatoes are tender and the glaze has thickened, about 10 minutes more.
Transfer the dish to a wire rack and cool for 10 minutes before serving.