225grsoft brown sugar(only the soft variety)(Farin Sukar in Sweden)
230grapricot jam or marmalade
1largeorangegrated rind and juice
2tbspbutterat room temp, be generous.
freshly grated black pepper
Preheat the oven to 175°C or 375°F
Take the sweet potatoes and rub them lightly with vegetable or olive oil and place them in a roasting pan in the center of the oven. Roast them for 35 minutes to 1 hour depending on the size of the sweet potatoes.
While the potatoes are in the oven combine in a bowl all the dry ingredients and use your fingers to break up the brown sugar and to mix it all well.
In a small sauce pan big enough to hold all the liquid ingredients heat the butter, orange juice, and apricot jam - do not let it boil.
Add all the dry ingredients to the hot mixture and mix well to dissolve the brown sugar.
When the sweet potatoes are roasted leave them aside to cool down until they are easier to handle. Then with the point of a sharp knife begin to peel them, cut into large chunks as in the picture above and set them aside.
Butter a baking dish large enough to hold all the ingredients. Put all the chunks of sweet potato into the baking dish. Pour the hot sugar mixture over the potatoes being sure to coat all of them.
Bake at 175°C or 375°F for 30 to 35 minutes and serve.
Sweet potatoes roast quicker than white potatoes. 35 minutes should be enough but you can always check them with the tip of a sharp knife to see if they are done. Roasting them with their skins on improves their flavor.It's also important not to boil the sugar mixture, heating it is really to dissolve the sugar, if it boils it will kill the orange flavor. You can't really boil orange juice, it becomes flat and not at all fresh.One more thing, there is a difference between yams and sweet potatoes. You often find yams canned but not whole sweet potatoes. I find canned yams far too soft for this recipe. Yams also are nutritionally poor in vitamins and in particular vitamin A. Fresh raw Sweet potatoes are far superior in both texture and nutrition.