| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 4 large sweet potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 2 bay leaves
- 1/2 teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- 1/2 orange, zested
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
- In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
- When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 242 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 68 mg |
| Sodium | 286 mg |
Reviews
My family wasn’t wild about the “baby food” consistency. Perhaps I overwhipped them
I watched Tyler make this on television and it looked wonderful. I made it for a dinner party and 4 large sweet potatoes and 2 cups of heavy cream turned it into a soup like consistency and it would never yield 10 to 12 servings. I added two more cooked potatoes to the recipe and baked it in a dish to reduce the liquid. The flavor was great but I would bake 6-8 potatoes and add only 1 cup of cream next time.
The orange adds a great seasonal kick and the bay-leaf soaked heavy cream adds a silky consistency. Really spectacular if you can spare the calories! Tip: Its easier to peel, dice and roast the sweet potatoes than to scoop them out of the skin.
delicious, though I made them without the cinnamon, orange zest or brown sugar (I think sweet potatoes are sweet enough on their own). I loved the flavor imparted by the bay leaf-infused cream.
I am not typically a big fan of sweet potatoes, but decided to try this for a family dinner. So glad I did, everyone loved them, including me. Used recipe exactly as stated except I used just 1 cup half and half. Great recipe, will definitely make these again!
The taste of this dish was not at all what I expected, and I felt that way because of the bay leaf. However, I learned one thing by cooking this dish, don’t underestimate the taste of a dish because of it’s ingredients. Oh my goodness….. boy was this good!!! I never had sweet potatoes in this form – just in the form of a pie or candied yams. This is now my NEW “mashed potatoes”. I omitted the black pepper, used 1 cup of fat free half & half, 3 T. brown sugar & 1 T. Splenda dark brown sugar. I mistaken the nutmeg for the cinnamon… ooops! : … and used a 1/2 tsp., but it was still delicious. I really liked the way the orange zest came through in this dish! This is truly an awesome dish, and I will DEFINITELY be making this over & over & over again.
Super easy, super tasty! Props on this recipe Tyler!
I love any kind of sweet potatoe dish so I thought this recipe was good – I didn’t like the pureed texture… it would be better “whipped” in a mixer or by hand… with less cream. Otherwise, the flavor was good with the orange zest, brown sugar and cinnamon.
This made so much we had leftovers for a week, and the best part was they kept really well in the fridge. I was a little thrown off that they weren’t very orange when I was done, but then i realized I never added the cinnamon. They were great anyway.
Thanks so much for an amazing recipe. I don’t like my sweet potatoes to taste like a dessert and this fit the bill. I followed the other tips and reduced the milk (yes 1% not cream) to half, increased the brown sugar, and increased the spices. It may sound as though I changed a lot but I really didn’t. Everyone though it was a high fat dish becauae of the full flavour and richness but it really wasn’t. You cannot be disappoined with this.