8 medium sweet potatoes, about 3 1/2 pounds
1/2 cup honey
1/4 cup orange marmalade
2 tbsp. water
1/2 tsp. salt
1/4 cup butter
1/2 cup blanched slivered almonds

Cook potatoes and peel. Cut in half lengthwise. Place in a single layer in a greased baking pan. Combine honey, marmalade, water and salt. Bring to boil and simmer 5 minutes. Pour over potatoes. Melt butter in a small frying pan, add almonds and toast over low heat until golden. Sprinkle over potatoes.

Bake at 325°F for 30 minutes or until glazed, basting occasionally.

Serves 8.