Instructions: Peel sweet potatoes and cut crosswise into 1/4-inch-thick slices. Cut unpeeled orange in half through stem, then crosswise into 1/4-inch-thick slices, discarding end pieces and seeds.

In a large bowl, mix 1/3 cup marmalade, 1/3 cup brandy (1/2 cup if using sweet potatoes), butter, ginger, and 1/2 teaspoon salt. Add sweet potatoes and mix to coat. Arrange slices in rows in a single layer, overlapping them slightly, in a shallow, 3-quart casserole (such as a 9- by 13-inch baking dish), interspersing the orange slices evenly throughout. Drizzle any of the remaining brandy mixture over the sweet potatoes. Cover tightly with foil.

Bake in a 325 degree regular or convection oven (350 degrees if baking with a turkey at that temperature) until sweet potatoes are tender when pierced, 50 to 60 minutes.

May be prepared to this point up to 1 day ahead; cool, cover, and chill. Reheat, covered, in a 325 degree oven (350 degrees if baking with a turkey at that temperature) until hot in the center, 25 to 35 minutes, then continue.

In a small bowl, mix remaining 1/3 cup marmalade and 1 tablespoon brandy. Uncover sweet potatoes and brush marmalade mixture evenly over the top. Broil 6 inches from heat until lightly browned, 8 to 10 minutes. Add more salt to taste.

This recipe yields 8 servings.

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