Sweet Potato and Orange Gratin

3 pounds large sweet potatoes
salt
2 large navel oranges, sliced
2 rounded tablespoons brown sugar
1/2 cup orange juice
3 tablespoons butter
1/2 cup chopped walnuts

In a large saucepan cover the unpeeled potatoes with cold water, bring to a boil and simmer covered for 20 minutes, until they feel just tender when pierced with a pointed knife. Drain, then take off the heat but cover with a tea towel and leave to steam for 10 minutes. When cool enough to handle, peel and cut in l/2 inch thick slices.

Arrange half the slices in a greased gratin dish measuring approximately 12 x 7 x 2 and sprinkle lightly with salt.

Top with half the orange slices and brown sugar then repeat with a second layer. Mix the orange juice with the melted butter and drizzle over the top, then sprinkle with the chopped nuts.

Bake at 325F for 45 minutes, basting half way through, until golden and bubbly.

Can be kept hot, covered, in a warm oven if necessary. Reheat in the microwave, uncovered, on 100 per cent power for 4 minutes. Keeps 2 days under refrigeration.

Do not freeze.

Yield: 8 servings.