6 to 8 large sweet potatoes
1 cup orange juice
1/2 cup dark corn syrup
1 can (8 ounces) crushed pineapple, drained
1/2 cup dark brown sugar
3 tablespoons ginger or orange marmalade
3 pieces candied ginger, finely chopped
1 tablespoon vegetable oil
1/4 teaspoon salt
Set the oven at 350 degrees. Have on hand a 14-inch baking dish. Peel the potatoes and cut them into eighths.
Put the potatoes into a large pot and add enough water to cover them by 1 inch. Bring to a boil and let them cook for 15 minutes or until they are almost tender but not falling apart.
Transfer the potatoes to the baking dish.
In a bowl combine the orange juice, corn syrup, crushed pineapple, brown sugar, marmalade, candied ginger, oil and salt. Pour the mixture over the sweet potatoes.
Cover with foil and bake for 30 minutes. Remove the foil, baste the potatoes with the syrup, and return the potatoes to the oven without the foil. Let the potatoes continue baking for 1 hour, basting occasionally, or until they are very tender. (Total cooking time is 1 1/2 hours.) Adapted from Gertrude Cherenson.