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This sweet potato side dish would be perfect on the Thanksgiving table - you can easily double or triple the recipe for a large group.
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Ingredients
For 4 Serving(s)
orange-whipped-sweet-potatoes-with-hazelnuts
- 1 1/2 lb sweet potatoes
- olive oil
- 1 orange
- 1/2 c Greek yogurt
- salt
- pepper
- 1/4 t grated nutmeg
- 1 t ground ginger
- 1 t vanilla extract
- 3 t cinnamon
- 1 T brown sugar
- 1 1/2 T dark rum
- 1/4 c chopped hazelnuts
Orange Whipped Sweet Potatoes with Hazelnuts Directions
- Preheat oven to 350˚F.
- Pierce the sweet potatoes all over with a fork and place on a rimmed baking sheet. Bake for 1 ½ hours, or until the sweet potatoes are tender. Set aside to cool. Slice the ends off the sweet potatoes, then peel and discard the skin.
- Place the peeled sweet potatoes in the bowl of a food processor (see note). Add the orange zest and juice, then pulse just until smooth. Transfer the sweet potato purée to a mixing bowl, and fold in the yogurt, a pinch of salt and pepper, nutmeg, ginger, vanilla, cinnamon, and brown sugar and rum (if using).
- Transfer the sweet potato mixture to a baking dish and top with the chopped hazelnuts. Bake at 350˚F, uncovered, for 20 minutes. Serve warm.