Smashed Sweet Potatoes

Name: Smashed Sweet Potatoes
Prep time: 10 min
Total time: 100 min
Yield: 8 Servings
Ingredients: 4 pounds sweet potatoes (about 6 large); u00bd cup orange juice; u00bd cup heavy cream; 4 tablespoons (u00bd stick) unsalted butter, melted; u00bc cup light brown sugar; 1 teaspoon ground nutmeg; u00bd teaspoon ground cinnamon; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 cup cooked bacon, chopped; 1 cup pecans; u00bd cup brown sugar; 1 tablespoon fresh sage, chopped

By Casserole, Potatoes Baking, puréeing

December 11, 2019

Ina Garten's Smashed Sweet Potatoes is my new favorite sweet potato recipe. I grew up having canned yams with a pound of brown sugar and butter... Yes, there were a tad sweet! The potatoes are roasted and then smashed with orange juice and a little cream. My daughter wanted to top it with bacon, pecans, and some fresh sage, but this is optional.

Prep: 10 mins
Cook: 1 hrs 30 mins
Yields: 8 Servings

Ingredients

4 pounds sweet potatoes (about 6 large)

½ cup orange juice

½ cup heavy cream

4 tablespoons (½ stick) unsalted butter, melted

¼ cup light brown sugar

1 teaspoon ground nutmeg

½ teaspoon ground cinnamon

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Topping (Optional)

1 cup cooked bacon, chopped

1 cup pecans

½ cup brown sugar

1 tablespoon fresh sage, chopped

Directions

1Preheat the oven to 375° F.

2Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

3Bake the potatoes for 20 to 30 minutes, until heated through.

Topping (Optional)

1Mix bacon, pecans, brown sugar and sage and sprinkle on top of the casserole.

Recipe adapted from Ina Garten's version.

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