Fluffy Baked Orange Sweet Potatoes

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Most sweet potato side dishes tend to be on the heavy side, but this easy recipe produces light, fluffy results with a bright citrus flavor. It's adapted from a recipe by chef Emeril Lagasse. His version calls for brandy instead of the triple sec and is served in hollowed out oranges. This version is a little less time consuming, although not quite as pretty. Fluffy Baked Orange Sweet Potatoes

Fluffy Baked Orange Sweet Potatoes

Ingredients ~
4 or 5 large sweet potatoes, about 2 pounds
1/2 stick unsalted butter, melted
2 large eggs, beaten
1/2 cup fresh orange juice
1/4 cup half & half
1/4 cup triple sec
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preparation ~
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.

Peel the potatoes and place in a large bowl. Add the butter and beat with an electric mixer until smooth. Add the orange juice, half & half and triple sec, and mix until smooth.

Add the cinnamon, nutmeg, and salt, taste for seasoning and adjust if necessary, then add the beaten eggs. Mix thoroughly.

Transfer the sweet potato mixture to a shallow baking dish coated with nonstick spray, smoothing the top with a spatula. Bake until puffed and slightly golden, about 30 to 40 minutes.

Recipe Notes ~
The use of triple sec lends a more predominant orange flavor to this dish. If you would prefer to omit it, you can just add a little extra orange juice, or for a creamier version, more half & half.