Oven-Dried Mashed Sweet Potatoes

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This dish was fabulous, the orange zest and sherry really added nicely to the sweetness. Fortunately I was able to tape the show as a reference. I am upset with the fact that the recipe is different from the show. This is always happening. Hello FN, who ever is writing these recipes incorrectly needs to find another job. I know plenty of people who do it justice and the chefs. Please consider fixing this!!!!!!!

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I am making this recipe now, but have come to the part at the end of "serve the butter, orange juice, dry sherry etc. with the potatoes" cannot remember from watching the show, do I serve the above along side of the potatoes seperately or mixed in with the potatoes or what? I am going to mix them in with the potatoes, hope it's right.
Also thanks to the person below about the milk/butter solids. Good tip.

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This tasted great the next day too; but, I wouldn't serve it any later. In the last step, I cut the butter to less than 1/2 stick and cut the molasses by half...it was still amazingly good!!

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This was very similar to my own sweet potato whip. But, Alex you have taught me the importance of brown butter and clarified butter (for the potato cake. The brown butter made the sweet potatoes light and silky, adding that gourmet elegance. It’s amazing how one ingredient or process (drying out the potatoes can take a great dish to fabulous.

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This comment is strictly for the purpose of informing others of a discrepancy in the recipe online versus what was made on the show. I have not made the recipe (though, anything that has an entire stick of butter in it has to be good.

The ingredient "one tablespoon unsalted butter softened" was actually the milk solids of one stick of butter (used for another recipe in the episode that was reserved and added to the 1/4 cup cream. Obviously the recipe as written is easier; but, I think it's important for people to know Alex Guarnaschelli's actual recipe demonstrated on the show, and also the amazing versatility and different flavor profiles of butter! Everyone needs to know about milk solids! Please consider taking the extra time to make clarified butter and separate out your milk solids.