Recipe by Chef Emanuela
by John Ryan (Just Good Food) You'll probably make this only once a year, but I think you'll find it a holiday keeper because orange and Madeira go so well with the natural sweetness of sweet potatoes. Another nice thing about this recipe is that whether you are taking this to a friend's home or making it for your own Thanksgiving dinner, you can make it a day or two in advance.
- 6 large sweet potatoes, about 5 pounds
- 7 tablespoons butter, softened
- 1⁄2 cup half-and-half
- 1⁄2 cup madeira wine or 1⁄2 cup dry sherry
- 1 tablespoon grated orange rind
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1 tablespoon cold butter (optional)
- chopped pecans (optional) or walnuts (optional)
Directions See How It's Made
- Jab the potatoes in several places with a fork and lay them on the rack of a 375 degree F oven for about an hour (put a cookie sheet on the rack below to catch drips). They are done when a knife slips in and out easily. Meanwhile, butter the 9-cup baking dish and set it aside.
- When the sweet potatoes are done, hold them under cold water and pull off the skin. It will come off in wide strips. Use an electric mixer or food processor to whip the potatoes with the butter, half & half, Madeira, orange rind, and spices. Taste and adjust the seasoning.
- Plop the mixture into a buttered baking dish (9 cup), level with the back of a spoon and top with chopped nuts or dot with slivers of butter.
- Cover and refrigerate if you are making this in advance.
- When you are ready to cook this, bake uncovered for 25 minutes at about 350 degrees F. (Plan on about 45 minutes if the casserole is cold.).