Is there anything better than a hot sweet potato with melted butter? No, unless it is sweet potato casserole. Whether it is plain, topped with pecans and brown sugar or even topped with marshmallows, sweet potato casserole is nothing short of heavenly.
This is a recipe I use often from Ina Garten, who calls it Smashed Sweet Potatoes. I admit I used canned yams for speed of service this time, but it was still heavenly.
Smashed Sweet Potatoes
Recipe by Ina Garten, Barefoot Contessa Parties! Cookbook
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.