Sweet potatoes and oranges are a flavorful combo on the dinner plate (think glazed yams), in the bread basket, for breakfast or even for dessert. This recipe, provided by Virginia Horrell, could serve the last three purposes.

YAM MARMALADE BREAD

Yield: 1 loaf

1/4 cup solid vegetable shortening or butter, softened

1/4 cup packed brown sugar

2 eggs, well beaten

1 1/4 cups mashed cooked, peeled sweet potatoes or canned drained yams

2 tablespoons milk

1 teaspoon lemon juice

2 cups sifted flour (sift before measuring)

4 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped nuts

1/4 cup orange marmalade

3 unpeeled orange slices

Preheat oven to 350 degrees. Grease a 9-by-5-by-3-inch loaf pan.

In a bowl, beat shortening or butter until light; add brown sugar and beat until fluffy. Add eggs, sweet potatoes, milk and lemon juice; beat well.

Sift together flour, baking powder and salt; add to sweet potato mixture along with nuts. Stir just until combined.

Spread marmalade evenly in bottom of loaf pan. Arrange orange slices in marmalade. Spoon in batter.

Bake for 1 1/2 hours or until done. Invert loaf onto a wire rack. Let cool before slicing.

Adapted from “GRIT Cookbook” (copyright 1980-81-84); published in the magazine Jan. 3, 1954.