6 large sweet potatoes or yams, peeled
1 cup orange juice
1/2 cup dark corn syrup
1 can (8 ounces) crushed pineapple, drained
1/2 cup dark brown sugar
3 tablespoons orange marmalade
3 pieces candied ginger, finely chopped
1 tablespoon vegetable oil

Preheat oven to 350°F.

Peel potatoes and cut into 1 1/2-inch cubes.

In a medium saucepan, cover potatoes with lightly salted water (add 1/2 tsp. salt to 3 quarts water).

Bring water to a boil, cover and simmer over low heat for 15 minutes. Potatoes should be almost fork tender but not thoroughly cooked. Using a slotted spoon, transfer potatoes to a buttered baking dish.

In a medium bowl, mix orange juice (sometimes we use frozen orange concentrate), marmalade, ginger, vegetable oil and salt. Pour evenly over the sweet potatoes and mix well to coat. Cover tightly with aluminum foil and bake in hot (preheated) oven for 30 minutes. Baste potatoes with juices in pan and continue cooking, uncovered, for another hour, basting every 20 minutes or so. Cook until tender and caramelized along edges.