These whipped orange sweet potatoes are made with spices, orange zest, juice, and eggs, then baked to make a souffle-like side dish.

Two servings of whipped orange sweet potatoes in white ramekins on a cooling rack with a mini pumpkin in the background

If you’re looking for a sweet potato side dish that’s anything but ordinary, this super-simple recipe will definitely fit the bill.

With its light, fluffy texture and bright citrus flavor, it’s bound to become a new favorite for Sunday dinners and holiday get-togethers alike.

To make it you simply bake your sweet potatoes until tender, discard the skins and whip them together with eggs, butter, cream, fresh orange juice, zest, and spices.

The addition of the eggs makes 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 serve:

You can bake these whipped sweet potatoes either in a family-sized casserole or in individual ramekins as pictured here. 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.

More sweet potato recipes:

Baked Orange Sweet Potatoes in Ramekins

Whipped Orange Sweet Potatoes

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 45 minutes

These whipped orange sweet potatoes are made with spices, orange zest, juice, and eggs, then baked to make a souffle-like side dish.

Ingredients

  • 4 or 5 sweet potatoes (2 to 2-1/2 lbs)
  • 1/2 stick unsalted butter, melted
  • 1/3 cup freshly squeezed orange juice
  • Zest of 1 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

  1. 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.
  2. Remove from the oven and set aside until cool enough to handle.
  3. Lower the oven temperature to 350°F and butter a 9 x 9-inch baking dish (see notes below).
  4. 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.
  5. Add the orange juice and zest, half-and-half, cinnamon, nutmeg, salt, and a few grinds of black pepper.
  6. Beat to combine, then taste and adjust the seasoning if necessary.
  7. Add the eggs and beat on medium-high speed until the mixture light and fluffy, 1-1/2 to 2 minutes.
  8. Transfer the sweet potato mixture to the prepared baking dish and smooth the top with a spatula.
  9. Cover and bake until puffed and slightly golden, about 25 to 35 minutes.

Notes

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.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 184mgCarbohydrates: 21gFiber: 3gSugar: 8gProtein: 4g

Note: Nutrition information is estimated and may vary from your actual results.

© Lynne Webb
Cuisine: American / Category: Side Dish Recipes