Smashed Sweet Potato Casserole

Sweet Potatoes were always my favorite side.  I know I might be in the minority on this one. I love the contrast of sweet and savory, and the sugary crunch of the brown sugar topping.  And who doesn’t love that beautiful orange color?

I found these years ago from Ina Garten, of Barefoot Contessa Fame.  I love her.  She never skimps on the cream and butter.  And you better believe her food is amazing!

I make these every year at Thanksgiving.  They are the perfect side because you can make them up to two days ahead and store it in the fridge.  All you need to do on the day of is pop them in the oven just before serving.

They are a nice twist on the traditional sweet potato casserole.  They use freshly roasted sweet potatoes, which makes a huge flavor difference.  And the are accented with just a hint of orange and nutmeg to leave your guests wondering what makes them taste so wonderful.

Smashed Sweet Potatoes

adapted from Ina Garten


  • 4 pounds sweet potatoes (about 6 large)
  • 1/2 cup orange juice
  • 1/2 cup heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup light brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

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