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A dear friend gave me a similar recipe, which I have tweaked it a little bit. This is a great alternative to the heavy, marshmallowy, and extra-sweet dish that most of us love. The citrus flavor is always a surprise. It has become one of my most requested recipes.


Recipe Summary test

10 mins
1 hr
15 mins
1 hr 25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.

  • Bake in the preheated oven until a fork can easily puncture a sweet potato, about 1 hour. Remove baking sheet from oven and cool sweet potatoes until easily handled, about 15 minutes.

  • Remove skins from sweet potatoes and transfer sweet potatoes to a large bowl. Beat potatoes with an electric mixer until smooth. Add brown sugar and butter to sweet potatoes while they are still warm; beat until butter is melted and brown sugar is dissolved.

  • Mix orange zest, orange juice, ginger, lemon zest, and salt into sweet potatoes; transfer to 9x9-inch baking dish. Heat sweet potatoes in oven if desired.

Cook's Note:

The juice of the lemon may also be added. It will however, increase the tartness.

This is easily prepared in advance. Store in refrigerator. Reheat in 350 degree F (177 degree C) oven for about 40 minutes or microwave oven till heated through.

A stand mixer is the easiest way to beat the sweet potatoes.

Nutrition Facts

415 calories; protein 4g; carbohydrates 75.9g; fat 11.7g; cholesterol 30.5mg; sodium 505.2mg. Full Nutrition