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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.
Notes From the MGC Kitchen
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
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- 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
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
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.
Discover More Ways to Cook Sweet Potatoes
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.
Notes
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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m sure this is a great recipe but I’d appreciate a specific baking dish size. “Small baking dish” really is not adequate, in my opinion. I’m not a super experienced cook so maybe I am missing something. I’d like to make this in a 13″ x 9″ glass dish in order to make more than the 6 servings listed. Would I need to double the ingredients listed in the recipe or a bit less? Thank you!
Hi Dan,
I typically bake this in a 1-quart dish that measures 9 x 5-1/2 x 2-inches. In that size, the whipped potato mixture is about 1-1/2 inches deep. That’s the perfect depth for getting the light, soufflé-like texture that really makes this dish.
If you want to move up to a 13 x 9-inch dish (3 quarts), I recommend tripling the base ingredients, but with a few careful adjustments to the seasonings so they don’t become overpowering. Here is what I would suggest for a 13 x 9-inch:
– 6 pounds sweet potatoes
– 12 tablespoons unsalted butter, melted
– Zest of 2 (two) oranges
– 1 cup orange juice
– 1 cup half-and-half or light cream
– 2 teaspoons ground cinnamon
– 3/4 teaspoon ground nutmeg
– 1-1/2 teaspoons salt
– Freshly ground black pepper
– 6 large eggs
Tip: Mix everything together except the eggs first. This gives you a chance to taste the mixture and adjust the salt, spice, or orange zest to your liking. Once you’re happy with the flavor, beat in the eggs and bake. In the larger dish, you may need to add about 5 to 10 minutes to the baking time. Just look for that nice puff in the center of the dish.
I don’t eat eggs. Can I leave them out? What will be the result?
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.
Love this recipe – been making it for several years now!
Could I bake this in a pie crust?
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.
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.