Scent with grates 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.
6 TO 8 SERVINGS
Ingredients:
6 8-ounce red-skinned sweet potatoes (yams)
½ cup (packed) golden brown sugar
¼ cup (1/2 stick) butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons grated orange peel
¾ teaspoons ground cinnamon
¾ teaspoons ground allspice
¾ teaspoons ground nutmeg
Cinnamon sticks (optional)
Orange peel strips (optional)
Preparation:
Position rack in center of oven; preheat to 400 F. Pierce sweet potatoes in several places with fork; place on rimmed banking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly.
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 regrigerate. Rewarm over medium-low heat, stirring frequently, or cover with plastic wrap and rewarm in microwave oven until heated through.)
Mound sweet potatoes in serving bowl. Garnish with cinnamon sticks and orange peel strips, if desired.
