Fluffy 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.
- 4 or 5 large sweet potatoes (about 2-1/2 lbs)
- 1/2 stick unsalted butter, melted
- 2 large eggs, beaten
- Zest and juice of 1 orange
- 1/4 cup half-and-half
- 1/4 cup triple sec (optional - see notes)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
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 1-1/2 quart casserole.
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 pinch of black pepper. Beat to combine, taste for seasoning and adjust if necessary, then add the eggs. Beat on medium-high speed until 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 30 to 40 minutes.
Triple sec lends extra pungent orange flavor to this dish, but it can easily be omitted. To substitute, just add an extra 1/4 cup of orange juice, or for a creamier version, 2 tablespoons of orange juice and 2 tablespoons of half-and-half.