Yield: 4-6 Servings

Ingredients:

• 1 Tablespoon unsalted butter, softened
• Zest of 1 orange, grated
• 1 cup freshly squeezed orange juice
• 1 cup heavy cream
• 2 Tablespoons honey
• 2 2-inch cinnamon sticks
• 2 sprigs tarragon
• 2 sweet potatoes
• Kosher salt and freshly ground black pepper, to taste

Method:

Preheat oven to 350ºF. Grease a 9 ½ inch deep dish pie plate or round 2 quart baking dish with butter.

Combine orange zest, orange juice, cream, honey, cinnamon, and tarragon in medium saucepan and bring just to boil. Reduce heat and simmer 30 minutes, until reduced and thickened. Remove from heat and discard cinnamon sticks.

Peel sweet potatoes and slice very thin. Layer potatoes in pie plate or baking 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 ½ hours, until sweet potatoes are tender and liquid has been absorbed. Cut into wedges and serve.