Orange Sweet Potato

Adapted from Parents’ magazine

This recipe is more decadent than the sweet potato recipe I posted last week , but it sure is a favorite in my family!

3 pounds sweet potatoes

3 T butter (I like Smart Balance)

2 oranges (use for 1 T orange zest and 1/2 cup fresh squeezed orange juice)

1/4 cup brown sugar

2 eggs

2 T maple syrup

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

For topping:

6 graham crackers

2 T butter, melted

1/4 tsp cinnamon

1/8 tsp salt

Scrub potatoes under running water and place in a large sauce pan or stock pot. Cover potatoes completely with water and boil on the stove until fork pierces through the flesh easily. Remove sweet potatoes from the pot, cut in half and allow to cool enough that you are able to slide the skin off. Place into a food processor and add the butter. The hot potatoes will easily melt the butter. Process the potatoes and butter until mostly smooth. Add orange zest and juice from two oranges. I love this easy-to-use juicer from Pampered Chef.

Add in eggs, syrup, salt, cinnamon, ginger, and nutmeg. Pulse food processor until ingredients are well combined. Spray a 2-quart baking dish with cooking spray and preheat oven to 350 degrees. Pour mixture into the baking dish. For topping, place the graham crackers in a quart-sized zip-lock bag. Crush the crackers into a fine crumb. I like using the smooth side of a meat pounder!

Add melted butter, cinnamon, and salt to bag and massage the ingredients into the cracker crumbs. Sprinkle over the sweet potato. Bake for 35 minutes.

This dish also freezes quite well! Before baking, cover well and label with the date and baking instructions. When ready to bake it, thaw completely in the refrigerator and follow baking instructions.