Smashed Sweet Potatoes

Sweet potato casserole is a staple sugary side dish on Thanksgiving, but these spuds are so sweet on their own, why not whip up a batch without gooey, sticky marshmallows on top? Sweet potatoes highlight the vibrant orange hue so reminiscent of the season, making them not only appealing to the palate but to the eye as well. This simple recipe showcases the unique flavor of these carrot colored tubers  – only adding a little butter and orange to attain a feathery consistency, plus a dash of cinnamon and nutmeg for fall zest.

Servings: 4 to 5
Active Time: 15 minutes
Total Time: 45 minutes

INGREDIENTS

2 large sweet potatoes
3 pats butter, made with olive oil
1/4 cup “some pulp” orange juice
1/4 tsp cinnamon
1/4 tsp nutmeg

PREPARATION

1) Rinse and peel sweet potatoes, slice in half. Bring a large pot of salted water to a boil. Add potatoes to pot and boil for 25 to 30 minutes, until easily pierced with a fork.

2) Transfer cooked potatoes to a large bowl and smash with a fork. Add butter, beat using a handheld mixer until butter is fully melted and potatoes begin to look smooth. Stir in orange juice, cinnamon, and nutmeg.