Sweet Potato Orange Flower

Chanie Nayman Chanie Nayman
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The presentation of this dish just screams gorgeous. It tastes delicious too, and I love it as a different way to serve sweet potatoes.

1h 15m 6
Easy Vegetarian Pescatarian Parve

Contains: Tree nuts

Directions

To Prepare

  1. Slice sweet potatoes and oranges very thinly and evenly. In a round oven-to-tableware dish, arrange oranges and sweet potatoes, alternating slices. Place dried cranberries in the center of the dish. Sprinkle nuts around the perimeter.

  2. Preheat oven to 375 degrees Fahrenheit. 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.

  3. Bake for one 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.

Credits

Notes:

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.

Description:

Photography: Daniel Lailah

Styling: Amit Farber

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2 Comments

Shayna Swartz •

We have allergies to pecans and walnuts. Would almonds work?

Miri W •

Reheating How would I reheat this or prepare in advance for yom tov.?

Chaia Frishman •
Reply to Miri W

I don't know how hot I would reheat it to, but I think it should last a few days in the refrigerator.