• 65minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 3 pounds (about 6 medium sized) red-skinned sweet potatoes (yams)

  2. 1/2 cup (packed) golden brown sugar

  3. 1/4 cup (1/2 stick) butter, room temperature

  4. 1 Tbsp lemon juice

  5. 2 teaspoons grated orange peel

  6. 3/4 teaspoon ground cinnamon

  7. 3/4 teaspoon ground allspice

  8. 3/4 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. Position rack in center of oven; preheat to 400°F. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly.

  2. Cut the sweet potatoes in half. Scoop out pulp into large bowl; discard peel. Add brown sugar, butter, lemon juice, grated orange peel, ground cinnamon, allspice, and nutmeg to sweet potato pulp. Using an electric mixer, beat until mixture is smooth; season with salt and pepper.

  3. Can be made a day ahead.


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