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RECIPE: Smashed Sweet Potatoes

Updated: December 10, 2011 8:03AM


4 pounds (about 6 large) sweet potatoes

¼ cup orange juice

¼ cup brandy (optional)

½ cup heavy cream (see Note)

¼ cup light brown sugar

½ cup butter, softened

1 teaspoon nutmeg

½ teaspoon cinnamon

Salt and pepper

Miniature marshmallows or chopped pecans

Preheat oven to 375 degrees. Scrub potatoes, prick several times with knife or fork and bake for 1 hour, or until very soft when pierced with fork. When cool enough to handle, remove and discard skins and place potatoes in mixing bowl. Beat with mixer, adding orange juice, brandy (if desired), cream, brown sugar, butter, nutmeg, cinnamon, salt and pepper. Mix together until combined but not smooth, and transfer to baking dish. If still warm, bake uncovered 20 to 30 minutes; if cold, bake 40 to 45 minutes. Add marshmallows or pecans (enough to cover) before last 20 minutes of baking.

Note: Amount of orange juice, brandy and cream depends on taste and consistency. Add orange juice and brandy first, then add cream to desired consistency.

Mary Ellen Gilboy

Nutrition facts per serving:

396 calories, 17 g fat, 11 g saturated fat, 51 mg cholesterol, 57 g carbohydrates, 19 g sugars, 4 g protein, 202 mg sodium, 7 g fiber

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