This sweet potato recipe has been a family favorite in my home since the 1980s and a must have over the holidays. It’s the perfect side dish for turkey, pork and duck, and wonderful the next day for breakfast as well! It’s a vegetable dish that is so yummy you’ll feel like you’re having dessert.
- 3 cups cooked, mashed sweet potatoes
- 3 Tbs melted butter
- 3 Tbs cream
- 1 tsp salt
- 1/4 tsp paprika
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/4 cup fresh squeezed orange juice
- 1/4 tsp fresh orange zest
Cook sweet potatoes until tender. Peel and mash potatoes, add all above ingredients and mix thoroughly until it becomes a nice smooth consistency.
Pour mixture into a well buttered baking dish or pie dish and set aside.
- 1/2 cup brown sugar
- 1/2 cup butter
- 2 cups pecan halves (used last)
Heat the butter and sugar over low heat stirring constantly until butter is barely melted (careful not to overcook or topping will harden while baking).
Spread over potato mixture and decorate top with pecans (see image at top).
Bake in a preheated oven at 350 degrees until bubbling, about 30-40 minutes.
- Boil potatoes until tender, you should be able to easily pierce with a fork when done. Skin should fall off easily.
- Mash your potatoes to get a smooth thick pudding like consistency.
- Jewel, Garnet, Beauregard are all wonderful sweet potatoes and can be used in this dish. I probably use Jewel most often, but have used a combination of all of them over the years and love them all. Each one brings a different level of sweetness.
- When making this dish, think sweet potato-pie in flavor. I have played with my spices over the years by adding a dash of cinnamon, ginger, orange zest, lemon zest, nutmeg, ground cloves or just a sprinkle of pumpkin pie spice. Careful not to over spice.
- If you don’t want to take the time to decorate with pecan halves feel free to just sprinkle with chopped pecans or a combination of both.
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