Whipped Orange Sweet Potatoes

If you’re looking for a sweet potato side dish that’s anything but ordinary, this super-simple recipe will definitely fit the bill.

With its light, fluffy texture and bright citrus flavor, it’s bound to become a new favorite for Sunday dinners and holiday get-togethers alike.

To make it you simply bake your sweet potatoes until tender, discard the skins and whip them together with eggs, butter, cream, fresh orange juice, zest, and spices.

The addition of the eggs makes this dish puff up slightly while baking, giving it a souffle-like quality that sets it apart from similar recipes where the sweet potatoes are simply whipped or mashed.


You can bake these whipped sweet potatoes either in a family-sized casserole or in individual ramekins as pictured here. This dish reheats well too, so it’s an easy one to make ahead, and that makes it a great choice for holiday dinners and stress-free entertaining.


  • 4 or 5 sweet potatoes, 2 to 2-1/2 lbs
  • 1/2 stick unsalted butter, melted
  • 1/3 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 1/3 cup half-and-half or light cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 large eggs


  • Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake until tender when pierced with a knife, about an hour.
  • Remove from the oven and set aside until cool enough to handle.
  • Lower the oven temperature to 350°F and butter a 9 x 9-inch baking dish (see notes below).
  • Scoop the flesh of the sweet potatoes into a large bowl and discard the skins. Add the butter and beat with an electric mixer until smooth.
  • Add the orange juice and zest, half-and-half, cinnamon, nutmeg, salt, and a few grinds of black pepper.
  • Beat to combine, then taste and adjust the seasoning if necessary.
  • Add the eggs and beat on medium-high speed until the mixture light and fluffy, 1-1/2 to 2 minutes.
  • Transfer the sweet potato mixture to the prepared baking dish and smooth the top with a spatula.
  • Cover and bake until puffed and slightly golden, about 25 to 35 minutes.



You can also bake the sweet potatoes in individual 1-cup ramekins. Just cut the baking time by 10 to 12 minutes.

Recipe from My Gourmet Connection.

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