If you’re looking for a sweet potato side dish that’s anything but ordinary, this super-simple recipe will definitely fit the bill. The addition of eggs, beaten together with the sweet potatoes, gives this dish a light, fluffy texture that sets it apart from other mashed or whipped versions.
Recipe Insights
Aside from its wonderful flavor and light texture, we really like this version of whipped sweet potatoes for entertaining because it can either be baked in a casserole dish and served family-style, or baked in one-cup ramekins for individual servings. Either way, the dish can be made in advance, leaving you time to tend to other dishes that require last-minute attention.
Key Ingredients
- Sweet potatoes: When shopping, select medium-sized sweet potatoes that are firm, evenly colored, and free from bruises. Store them in a cool, dark, dry area (do not refrigerate) and use them within a week.
- Butter: We favor unsalted butter for this dish, but you could use plant butter too (we like Country Crock with avocado oil).
- Navel orange: Look for navel oranges that feel heavy for their size, and have bright, vibrant color and smooth skin. Choose organic if available as you’ll be using the zest as well as the juice.
- Half-and-Half: In an effort to keep this dish light, we call for half-and-half, but you can substitute light cream. Avoid heavy cream as it’s too rich, and milk is too watery and will compromise flavor and texture.
- Cinnamon and nutmeg: These two spices add a subtle background flavor to this dish and enhance the orange flavor and sweetness of the potatoes.
- Eggs: Use large eggs and be sure to beat them for the time noted in the instructions. Eggs are what make this dish puff up slightly while baking, giving it a souffle-like quality that sets it apart from similar recipes where the sweet potatoes are simply whipped or mashed.
How to Make Whipped Sweet Potatoes With Orange
Bake the sweet potatoes: Preheat the oven and bake the sweet potatoes until tender when pierced with a knife, 50 minutes to 1 hour. Set them aside until cool enough to handle, then lower the oven temperature, and butter a small baking dish (1 to 1-1/2 quart).
Combine with other ingredients: Zest and juice a navel orange and set aside. Scoop the flesh from the sweet potatoes into a large bowl and discard the skins. Add melted butter and beat with an electric mixer until smooth. Stir in the orange juice and zest, half-and-half, cinnamon, nutmeg, salt, and a pinch of black pepper. Beat to combine, then taste and adjust the seasoning if needed. Add the eggs and beat on medium-high speed until the mixture is light and fluffy.
Bake and serve: 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, 25 to 35 minutes. Note: You can also bake the sweet potatoes in individual 1-cup ramekins. Just cut the baking time by 10 to 12 minutes.
Make Ahead Instructions
This dish reheats well too, so it’s an easy one to make ahead, and that makes it a great choice for holiday dinners and stress-free entertaining. Just prepare the recipe completely, remove the cover, and allow it to cool, then recover and refrigerate for up to one day.
To reheat, let the casserole come to room temperature for about a half hour, cover with foil, and place in a 350°F oven for 15 to 20 minutes.
More Sweet Potato Side Dishes to Try
If you’re looking to put a more savory spin on sweet potatoes, you might consider trying our Creamy Sweet Potatoes with English Mustard. They have a sweet-and-spicy flavor that’s truly unique.
Or, if you like roasted sweet potatoes, our recipe for Lemony Sweet Potatoes with Apples and Sage is for you. It combines chunks of roasted sweet potatoes with apples sautéed in butter, fresh sage, honey, and lemon. It’s another great option for your holiday table.
Whipped Sweet Potatoes with Orange
Ingredients
- 2 to 2-1/2 pounds sweet potatoes, 4 or 5 small to medium-sized
- 4 tablespoons unsalted butter, melted
- 1 large navel orange
- 1/3 cup half-and-half, or light cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 large eggs
Instructions
- Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet and bake until tender when pierced with a knife, 50 minutes to 1 hour. Remove them from the oven and set aside until cool enough to handle.
- Lower the oven temperature to 350°F and butter a small baking dish (1 to 1-1/2 quart).
- Zest and juice the orange (you'll need 1/3 cup of juice). Set aside.
- 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, cinnamon, nutmeg, salt, and a pinch of black pepper. Beat to combine, then taste and adjust the seasoning if needed.
- Add the eggs and beat on medium-high speed until the mixture is 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, 25 to 35 minutes.
Traveler says
I don’t eat eggs. Can I leave them out? What will be the result?
Lynne Webb says
Hi there,
I wouldn’t let the fact that you don’t eat eggs keep you from making this dish. If you leave them out the flavor will still be the same, it just won’t puff up when baked and the texture won’t be as light and fluffy.
Gina Mangiamele says
Could I bake this in a pie crust?
Lynne Webb says
Hi Gina,
Even though the sweet potatoes puff up and develop a souffle-like consistency, I don’t think it is solid enough to slice in a pie.
JanK says
My family loves this recipe! The orange flavor goes so nicely with the sweet potatoes. I always make it in a casserole ahead of time and reheat. I think it tastes even better that way.