Whipped Baked Sweet Potatoes with Orange Juice and Pecans

By Elizabeth Krome

5-7 pounds sweet potatoes
1 to 2 cups of orange juice
4 Tbsp butter
cinnamon to taste
nutmeg to taste
¼ cup brown sugar if needed
whole pecans


Wash sweet potatoes, prick with a fork and bake in oven for about an hour at 425 F.

When sweet potatoes are cool enough to handle, remove skins and put in blender. Taste potatoes; if they are sweet already, you won’t need to use the brown sugar. Add most of the butter (save a bit of it for dotting the top of the potatoes at the end) and part of the orange juice and blend. (Note: you can also pre-bake the sweet potatoes and store them in the fridge until you are ready, but it will be harder to mix in the butter evenly if the potatoes aren’t warm.) Add more orange juice as needed to get a good consistency
in the blender, and to taste. Add nutmeg and cinnamon to taste, and brown sugar if needed, and blend until the mixture is fluffy.

Pour mixture into a casserole or baking dish, top with pecans and dot with the remaining butter, and bake for 20-30 minutes at 325 F. Baked sweet potatoes will not "set", but baking improves the flavor. Serve warm.