Happy Thanksgiving all!!! It's been a while since I've posted and I have no excuse other than just being busy. Taking a break at the moment while waiting for the turkey to cook and the football game to start (GO PATS!!) so I thought I'd post on of my favorite Thanksgiving recipes and pretty much the only way I'll eat sweet potatoes.
I am a huge fan of the Barefoot Contessa. She is one of the few I can stand to watch on Food Network these days and any of her recipes I have tried have been a success. This one is no exception. Simple to put together and the end result is oh so good not too sweet and just the right amount of spice. Here's hoping everyone is enjoying a wonderful dinner with their loved ones!
Smashed Sweet Potatoes
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.
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