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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.
2-3 sweet potatoes
3 navel oranges, peeled or unpeeled
handful of Gefen Sweetened Dried Cranberries
1/4 cup chopped pecans
1/2 cup brown sugar
2 tablespoons margarine
1/2 teaspoon Gefen Vanilla Extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
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.
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.
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.
Photography: Daniel Lailah Styling: Amit Farber
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We have allergies to pecans and walnuts. Would almonds work?
Reheating How would I reheat this or prepare in advance for yom tov.?
I don’t know how hot I would reheat it to, but I think it should last a few days in the refrigerator.