Scented with grated orange peel and spices, this dish is a combination of classic holiday flavors. You can make it a day ahead and reheat it on the stove top or in the microwave.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 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.
Step 2
Cut 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 electric mixer, beat until mixture is smooth; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, or cover with plastic wrap and rewarm in microwave oven on high until heated through.)
Step 3
Mound sweet potatoes in serving bowl. Garnish with cinnamon sticks and orange peel strips, if desired.
