Smashed Sweet Potatoes

Total Time:
1 hr 40 min
10 min
1 hr 30 min

8 servings

  • 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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    Used this recipe last year and will again this year -- special request by the family! XD
    Very nice and simple. I will be making it again.
    Tasty, but allow at least hour and a half if you're going to bake the potatoes, uncut into smaller pieces. I also added extra butter, juice and cream- about 1/4 cup of each more and topped with with marshmallows ;)
    Amazing! Always a crowd pleaser. Sometimes I reduce the cream and spices based on how I'm feeling but the combination is stellar.
    I only added half the cream and butter, plus salt and pepper and the sweet potatoes were amazing! Best thing about christmas supper. My potatoes were really large so they were in the oven over an hour. Can't wait to make them again.
    An Ina Classic.....Elegant, Awesome and Easy. A tradition in our home for most holidays. We were not crazy about the stronger orange over tones, so we reduced the O J by half and added in more cream. ( just enough to replace the OJ we took out, to keep consistency the same. With that change, this recipe is 5 star all the way. A great make ahead . Can make this a few days ahead. ..Just cover w/ foil, let sit out for 30 --40 minutes, then warm up in the oven..Make 2 of theses if your doing a holiday dinner. Most people want to take home some leftovers. REDUCE THE SALT to a scant 1 teaspoon as well
    I am making these for the third year in a row. I would never touch sweet potatoes until I had these. The BEST!
    ABSOLUTELY - THE - BEST sweet potato recipe!!!!!!!!!!!!!!!! Been serving this since Ina first broadcast this on her show back in '01! The recipe makes a ton - but it's always gone! One time I made extra, just so I could make little potato pancakes....OMG! I now serve those as appetizers at holiday cocktail parties!
    This is the best sweet potato casserole recipe. I make it every year for Thanksgiving. Even my sister who does not like sweet potatoes, liked this one!
    Very easy recipe and extremely delicious. I left out the orange juice because I don't like the flavor of oranges. I also added a teaspoon of vanilla extract, which I think worked well with Ina's recipe. 
    The downside of this recipe is the amount of time it takes to bake the potatoes.
    I'm so impressed with this recipe. Spices are just right. I added marshmallows to the top as my family likes,but I would use them more sparingly next time as this recipe needs no help. 
    Best sweet potatoes ever!!! 
    Fabulous and easy, the absolute best sweet potato recipe I have ever tasted, must be in the baking as last reviewer wrote.
    I've only made mashed sweet potatoes a couple of times in the past, and they've turned out okay. Ina's recipe is great! The most important difference was baking the sweet potatoes. Most recipes I've seen say to boil them. Baking them retains such a gorgeous color! Getting the skins off them was super easy too. I love the touch of orange juice in the recipe. I am the only one in my house who likes sweet potatoes, so I only baked one, and cut the recipe to about 1/4 or so. My proprtions might have been a little off. But it was super tasty. It's a keeper!
    This recipe should be renamed HOW INA GARTEN STOLE THANKSGIVING. I tried this recipe this past Thanksgiving and it tasted just like ORANGE JUICE with texture.  
    I tried Ina's recipe for the first time this Thanksgiving and worked with around 5# of potatoes. I up adjusted some of the ingredients to allow for the additional pound of potatoes and the end dish turned out pretty well. I would add a word of caution on the 2 teaspoons of salt. Even with the additional pound of potatoes, the dish was noticeably salty. I would suggest starting with 1 teaspoon and adding additional salt to taste. I also made a topping mixture of graham crackers, brown sugar and pecans which I process in my food processor and sprinkled over the top. If it weren't for the salt factor I would have given this recipe 5-stars.
    I did watch the video and altered the recipe to 2 tablespoons butter and omitted the salt and pepper. The result I got was a little thinner than I like and the color was drab. I should have bought yams that are brighter orange. The flavor was okay but not the WOW from all the great reviews.
    I've been making my mom's sweet potato casserole for years now. Needed to 'shake things up' this year! I just made it today for Thanksgiving tomorrow. Made it exactly how it's written. The ingredients from this to my mom's is not too different EXCEPT the OJ - wow! The OJ made a difference! Because my husband is a marshmallow freak, I'm going to add them on top tomorrow. Something else from my mom's recipe that you might want to try is adding chopped pecans with the marshmallow toping. We are from New Orleans, so pecans are on the menu! Try this recipe THIS year. It will become your NEW sweet potato casserole!
    Good not be more perfect. I also added some of the orange zest and streusel trooping.  
    I love this recipe. I've been preparing it for Thanksgiving every year since I first saw Ina make it. It has such a wonderful mix of flavors, especially the OJ and the hint of nutmeg. And the best part of all is I make it the day before so I just pop it in the oven on Thanksgiving. It's hands down better than the stuff with the marshmallows my Mother used to make. Sorry Mom!
    This recipe is different than the video. She says to add 2 tbsp butter and never mentions adding salt and pepper. Which one is correct?!
    I made this for my husband and he loved it. It was so easy to do. It's a keeper
    I volunteered to take the sweet potatoes to Thanksgiving Day dinner and I am so glad I did! Everyone raved about how great they were. I did cut the potatoes in quarters so the cooking would go faster (I was short on time), and I switched the cinnamon and nutmeg amounts because nutmeg has such a strong taste. I used fresh oranges for the juice to give it a stronger flavor and added just a bit of the zest for an extra kick! The rest was just as the recipe called for.
    Delicious and super easy to make. Family just loved it. I added mini marshmallows on top (for my son-in-law) but for my taste buds that made it overly sweet. If I do that again I'd leave out the sugar.
    Ina, I was asked to bring the sweet potatoes for the Thanksgiving feast. So your five star recipe cought my eye. They begged to find out what was in it! Everyone at the table made comments on it trying to figure out what was in it and saying they liked it!!! Even our pregnant neice loved it!! Then she delivered her baby 6 weeks early the very next day!!! Mother, father and baby are doing well. The baby boy was 5lbs. and 18 inches! Your smashed sweet potatoes were one of the last things he had before he was born! Thank you Ina! That really was spectacular!
    Lisa H.
    I made this for Thanksgiving this year for a total of 10 people and everyone raved about it. I read all of the reviews and the only thing I did different was less nutmeg and more cinnamon. This recipe will be a keeper for years to come.
    These were a big hit with my family. Lots of flavor without being too sweet. I liked the ease of the prep and that I could assemble it the night before and bake it on the day. I made it in a deep casserole dish with marshmallows on top since some in our family wouldn't touch it with out the marshmallows. If, like me, you don't like them, you could easily scoop down and just have the potatoes. I will make this again.
    I wanted to try something different this year with sweet potatoes. I usually do not mash them, but drench them in butter, brown sugar, marshmallows, cinnamon...very delicious...but I was in the mood for something else. This recipe is really good! Very easy to put together. I prepped it the day before, and baked it the next day. A good recipe that I will make again!! I especially loved roasting the potatoes in the oven, and then peeling them. Much less hassle than boiling them.
    The proportions of the flavors that spice this dish are perfect - these were a huge hit at our Thanksgiving lunch. I doubled the recipe with no problem, lowered the oven temperature and added about a half-hour to the baking time. Great, delicious dish - exactly what I've come to expect from Ina.
    Made it for the first time for the Thanksgiving Dinner - everyone loved it. I boiled the potatoes (cut-up), instead of baking them, since a few reviewers mentioned that the cooking time took longer than the recipe stated. Also, decrease the amount of oragne juice a bit, and toped the potatoes according to the Ina's recipe in the book with sauted apples. What a dish!
    this recipe worked great, and everyone loved it! Most heavenly!!
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes