Yield: 8 servings
Prep Time: 30 min
Cook Time: 80 min
Creamy Mashed Sweet Potatoes
3 pounds sweet potatoes, poked with a fork and wrapped in foil
1/2 cup firmly packed light brown sugar, divided
1/4 cup half and half cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon, divided
1/2 cup chopped pecans
1/2 teaspoon grated orange zest
1. Bake the potatoes at 400° F. for 1 hour or until tender; remove the peel. Reduce oven temperature to 350°.
2. In a large bowl, mash the potatoes, then beat with 1/4 cup brown sugar, half and half, nutmeg, ginger, and 1/4 teaspoon cinnamon at medium speed with an electric mixer until smooth. Spoon the mixture into a 13x9-inch baking dish coated with cooking spray.
3. Combine the chopped pecans, orange zest, remaining 1/4 cup brown sugar, and remaining 1/2 teaspoon cinnamon; sprinkle evenly over the potato mixture.
4. Bake at 350° for 20 minutes or until thoroughly heated.
*To prepare ahead, spoon cooked sweet potatoes in 13x9" dish without adding topping. Cover with plastic wrap and refrigerate. When ready to bake, remove from refrigerator and let stand 20 minutes at room temperature. Sprinkle pecan mixture evenly over potatoes, and bake at 350 degrees for 20 minutes or until thoroughly heated.