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We’re making your version this year! I love that you used orange zest. And thank you so much for sharing my recipe :).
Thanks for all the great recipes on your site. I tried this recipe and loved it and will make it again. I also do my own simpler version that several friends have also liked. I pierce the sweet potatoes several times with a fork then microwave for about 6 minutes. I cube the cooked sweet potatoes and mash wit a little margarine. I add in a bit of orange juice to thin it a little and a pinch of cinnamon for extra flavor. A friend who hated sweet potato casserole (I hate it too) tried this method and became a sweet potato fan. Hope you like it.
What a perfect side dish. It’s not too sweet and the spices are great. I have some old Bon Appetit’s too and love them.
My local produce stores stock both yams and sweet potatoes, so you really do need to know what you are asking for and expect.
just for the record:
Sweet potatoes and Yams are not the same thing, in fact they are not even related.
I am making these today for Thanksgiving. Do you think it would work to add marshmallows on top? Thank you.
Hi Milena, you would have to put the puréed yams back in the oven with marshmallows on top for the marshmallows to brown. But it’s completely doable. It’s almost impossible to overcook sweet potatoes.
Made these tonight with dinner. Great recipes! I’m truly loving this site!
Yikes, I just found out that I have to make this dairy-free. Any ideas for subs for the butter? Leave it out? Coconut milk or coconut oil? Thanks!
This recipe sounds great; I love those spices and zest and garnet sweet potatoes!
In my experience, you only need to pierce sweet potatoes (or regular ones) when microwaving; not when baking/roasting or crockpotting. I usually wash, let dry on paper towel, wrap in foil, and cook in the crockpot on 6 or so hours on high. No water is needed and they turn out super sweet and moist…almost creamy.
This is by far the best sweet potatoes I’ve ever had. I was just going to by the stuff that comes in the container and stick in the oven… then I saw this recipe and thought it sounded really good. With Sweet potatoes only 18c a pound, I was sold. This was so easy to make, the scraping from the skin was a little messy, but I got it done all right. I will be making this for every holiday and even just to go with a regular meal. Thank-you so much! I will never go with store bought ever again!!
Hello and thanks for posting all these amazing recipes. Sorry, last year I didn’t leave a comment, but today I will. Last year I made this recipe and everyone loved it, I’m going to repeat it again because it is totally worth it.
Happy Thanksgiving to all!
The Louisiana yam is an exceptional type of sweet potato bred to have a soft, moist flesh, to be sweet and flavorful and very high in beta-carotene or vitamin A value. The successful golden yams are the product of extensive research programs conducted by Experiment Station scientists of the Louisiana State University Agricultural Center.
Yams have been part of the landscape of Louisiana for more than 200 years, but it was not until 1937 that they began to be marketed nationally.
Much of the creation of the Louisiana yam industry can be credited to an outstanding scientist, the late Dr. Julian C. Miller, and his colleagues in the horticulture department of Louisiana State University. They chose to call this moist-flesh sweet potato the Louisiana yam to distinguish it from the many other sweet potato varieties grown
elsewhere at that time.
Thought I would throw in my two cents’ worth.
I would love to try this with garam masala :)
As more exotic foods appear in local markets, perhaps the tropical yam will make its appearance, giving a new impetus to using “yam” only for the tropical vegetable.
Our own family loves a recipe for bourbon sweet potatoes.
After making ahead, could you put these in a crock pot the day of to warm up and keep buffet style?
Great idea, I don’t see why not. It’s almost impossible to overcook these. ~Elise
I made for thanksgiving, thinking they would be quick. I made them the night before, they were quick, but also fantastic. Nice fresh flavor not too sweet. Thanks
This looks delicious! I love your blog.
My husband does a variation of this based on the Delhi street food he grew up with: mashed sweet potatoes with a little butter, lime juice to taste, and chaat masala. We serve it on Thanksgiving day to add an Indian twist to our typical Thanksgiving fare.
Could the sweet potatoes be cut into chunks and boiled until soft instead of the bake-and-scoop method of getting their tender flesh? I am tempted to try this because, after draining the water, I could mash them in the same pot (plus they’d cook more quickly). I’m not sure if baking gives them a fuller flavor, though…?
How are red-skinned sweet potatoes different from other sweet potatoes? My family considers Jewel sweet potatoes the ne-plus-ultra of all varities, and we always make sure to seek them out for the holidays.
I have been making these sweet potatoes for years…but instead of the lemon juice and orange peel I use about a 1/4 of Triple Sec. My family loves them and requests them every year.