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Categories:
unsalted butter orange orange juice heavy cream honey cinnamon sticks tarragon sweet potatoes kosher salt fresh ground black pepper
Viewed: 57 - Published at: 8 years agoIngredients
- 1 tablespoon unsalted butter, softened
- 1 orange, zest of, grated
- 1 cup orange juice, freshly squeezed
- 1 cup heavy cream
- 2 tablespoons honey
- 1 (4 inch) cinnamon sticks
- 2 sprigs tarragon
- 2 sweet potatoes, peeled and slice very thin
- kosher salt, to taste
- fresh ground black pepper, to taste
Method
- Preheat oven to 350 degrees F.
- Grease a 9 1/2" - deep dish - pie plate or round 2 quart baking dish with butter.
- Combine zest, juice, cream, honey, cinnamon, and tarragon in medium saucepan and bring JUST to boil.
- Reduce heat and simmer 30 minutes.
- Remove from heat and discard cinnamon sticks.
- Layer potatoes in pie plate or dish, pouring some cream mixture over each layer and seasoning each layer with salt and pepper.
- Pour any remaining liquid over last layer of potatoes.
- Bake 1 to 1 1/2 hours, until potatoes are tender and liquid has been absorbed.
- Cut into wedges and serve.
