In my eternal quest to have my boys eat vegetables, I continue to make delicious, sometimes sweet veggie recipes hoping that one of them will try something and like it. I have made this recipe a million times, and I LOVE it. Every other adult that has tried it has loved it too. My boys? No way. One of them practically gagged when he put it in his mouth. How they can not like a sweet potato recipe that has brown sugar, butter, cinnamon and cream in it I’ll never know. If you decide to try it, I hope you like it more than my boys do.
Maybe one day they’ll come around.
Smashed Sweet Potatoes
From Barefoot Contessa Parties!
4 pounds sweet potatoes (about 6 large)
1/2 cup orange juice
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup light brown sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.Scrub 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.
Bake the potatoes for 20 to 30 minutes, until heated through.
Yield: 8 servings