Ingredients:
5 sweet potatoes
2 apples
2 medium oranges
1 lemon
1 lime
1/4 cup honey
1 teaspoon fleur de sel
1 teaspoon ground cinnamon
1 teaspoon ginger
5 tablespoons unsalted butter cut into cubes, plus extra for greasing the pan
½ cup pecans, chopped
Directions:
- Scrub the sweet potatoes, clean and cook them in boiling water until they are almost done but not quite ready. Drain them and allow them to cool. Alternately, you can roast the potatoes until they reach the almost-done stage. Again, allow them to cool. Once they're easy to handle, peel the skin and slice them into 1-inch thick pieces.
- Meanwhile, as the potatoes are cooking, peel the zest of the lemon and the two oranges. The zest needs to be in thin strips, therefore, either slice it or use a zest peeling utensil that renders zest into long thin strips.
- Juice the oranges, the lime, and the lemon. Place the juice into a bowl.
- Whisk in the honey, salt, cinnamon, and ginger. Keep whisking until the ingredients are combined well.
- Add the citrus zests and mix.
- Peel and core the apples. Cut them into slices.
- Grease a 9 x 13 inch glass baking dish with butter, and into it, arrange the sweet potato pieces and apples.
- Pour the juice mixture on top, making sure it coats all of the potatoes and apples.
- Dot with the butter.
- Cover with parchment-lined aluminium foil.
- Place in a preheated 350° F / 180° C oven and bake for about 30 minutes, checking after 25 minutes to see that the potatoes aren't getting burned. They will be done when the majority of the liquid has been absorbed by the apples and potatoes.
- Take out of the oven and top with the pecans.
- Place back in the oven, uncovered this time, and cook for an additional five minutes until the pecans are toasted.
