I have pretty much found my preferred way of making my Thanksgiving turkey. I use Thanksgiving dinner to create new and interesting sides to go with the bird. Today, I was inspired to make a new twist on sweet potato casserole using the mandarin marmalade I made a few weeks ago.
After Dinner Note: This dish was a keeper. It was so good that I am making it again for Second Thanksgiving this Sunday.
Karl’s Mandarin Sweet Potatoes
1½ lb. sweet potatoes
2½ Tbs. Irish butter, separate uses
¼ cup Karl’s Mandarin Marmalade (substitute commercial orange marmalade)
½ tsp. marjoram
Pinch black pepper
Pinch Kosher salt
1. Peel and slice the sweet potatoes into ⅛ inch slices.
Tip: A mandoline is a very useful tool to make even slices.
Note: While most mandolines come with a “vegetable gripper” to protect your hands from the severe cuts that are possible using this sharp edged tool, I have always found this awkward and clumsy to use. I prefer to use a cut proof glove to get a good grip on the vegetable I am trying to slice.
2. Use half a tablespoon of the butter to grease a casserole.
3. Overlap the potato slices to create a decorative pattern in the casserole.
Tip: I made only a single layer of potatoes, but if you are feeding a crowd you could make a double batch and make a double layered casserole.
Note: If you do spread the sauce over the first layer of potatoes, before adding the second layer.
4. Put the rest of the butter, marmalade, and marjoram into a small bowl and warm them slightly to make them easier to blend.
5. Spoon the orange sauce over the potatoes—try not to mess up your pattern, but cover each potato slice with some of the sauce.
6. Sprinkle pepper and salt over the potatoes.
7. Roast the casserole in a 375º F oven for 20-30 minutes, until starting to crisp on top.
Tip: Keep a close eye on the casserole during the last few minutes—browned, not burnt—a real risk with the sugary marmalade.
8. Remove the casserole from the oven and let the dish cool slightly.
Tip: The dish will be very hot right out of the oven.
9. Serve warm.