Instructions: Preheat oven to 375F.

Peel sweet potatoes and coarsely grate. (Potatoes can be grated in a food processor; use a medium grating blade.) Set aside.

Butter or spray a large oven-to-table baking dish; set aside.

Combine 3 tablespoons butter, orange juice, half-and-half, brown sugar, coriander, ginger, orange zest and 3/4 teaspoon salt in a large, heavy skillet over medium-high heat. Bring to a boil, stirring constantly to blend. Remove from heat and add sweet potatoes. Mix well with a spoon.

Taste, and if desired, add more salt. Spread potato mixture in baking dish. Cover with a sheet of aluminum foil.

Bake for 25 minutes; remove foil and stir potatoes well. Bake, uncovered, for 25 minutes more. (Sweet potatoes can be made 1 day ahead to point; cool, cover and refrigerate. When ready to continue, reheat in a preheated 375F oven until hot about 15 minutes.)

Drizzle with honey and bake, uncovered, for 10 minutes more. Remove from oven and serve warm. Place orange slices (twist for decoration) in center and garnish with sprigs of parsley.

Start to Finish Time:
"1:25"

NOTES : Sweet Potatoes prepared in this unique way - grated and tossed with orange juice, brown sugar and spices, then baked and drizzled with honey -are delicious and different. Serve them at Thanksgiving with turkey and at other times of the year as a garnish to roast pork and chicken dishes or vegetable medleys. Can be prepared ahead and reheated.

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