Baked Orange Sweet Potatoes

Baked Orange Sweet Potatoes

This easy recipe produces a light, fluffy side dish with a bright citrus flavor. The beaten eggs give it an almost souffle-like texture and the cinnamon and orange flavors really work well with the natural sweetness of the potatoes.

Baked Orange Sweet Potatoes

  • Ingredients:
  • 4 or 5 sweet potatoes (2 to 2-1/2 lbs)
  • 1/2 stick unsalted butter, melted
  • 1/4 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 1/4 cup half-and-half or light cream
  • 2 tablespoons triple sec (optional - see notes for substitution)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 large eggs

Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake until tender when pierced with a knife, about an hour. Remove from the oven and set aside until cool enough to handle.

Lower the oven temperature to 350°F and butter a 9 x 9-inch baking dish (see notes below).

Scoop the flesh of the sweet potatoes into a large bowl and discard the skins. Add the butter and beat with an electric mixer until smooth.

Add the orange juice and zest, half-and-half, triple sec, cinnamon, nutmeg, salt and a few grinds of black pepper.

Beat to combine, then taste and adjust the seasoning if necessary. Add the eggs and beat on medium-high speed until the mixture light and fluffy, 1-1/2 to 2 minutes.

Transfer the sweet potato mixture to the prepared baking dish and smooth the top with a spatula. Cover and bake until puffed and slightly golden, about 25 to 35 minutes.

Makes 6 to 8 servings

About the triple sec:
Triple sec lends extra pungent orange flavor to this dish, but it can easily be omitted. To substitute, just add an extra 2 tablespoons of orange juice, or for a creamier version, 1 tablespoon of orange juice and 1 tablespoon of half-and-half.

About the baking dish:
You can also bake the sweet potatoes in individual 1-cup ramekins. Just cut the baking time by 10 to 12 minutes.

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