Sweet Potatoes with Gingered Marmalade

4 lbs sweet potatoes (about 7 medium) peeled and cut into 1-inch chunks

2 Tbls butter

½ cup orange marmalade

1/3 cup packed dark brown sugar

¾ tsp salt

½ tsp ground ginger

lemon leaves to garnish

1. In 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until potatoes are barely fork-tender (slightly underdone); drain well. Place potatoes in shallow 2-quart casserole.

2. Meanwhile, preheat oven to 400F. In 1-quart saucepan, cook butter over medium heat just until browned, but not burned, 4 to 5 minutes, stirring. (Butter should be the color of maple syrup). Stir in marmalade, brown sugar, salt and ginger, cook 2 minutes longer or until melted stirring occasionally.

3. Drizzle marmalade mixture evenly over potatoes in casserole; toss well. Bake casserole, uncovered, 40 to 50 minutes, basting potatoes occasionally with sauce in casserole, until potatoes are tender and lightly browned and sauce thickens slightly. Garnish with lemon leaves. Makes 12 accompaniment servings.