Hands-on Time
30 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 6 to 8 servings
Photo: Iain Bagwell; Styling: Heather Chadduck

How to Make It

Step 1

Preheat oven to 350° with oven rack 8 inches from heat. Pierce potatoes several times with a fork; place potatoes on oven rack, and place a piece of aluminum foil on the rack below to catch drips. Bake potatoes 40 minutes or until tender. Cool slightly (about 10 minutes).

Step 2

Peel potatoes, and press through a ricer or mash with a potato masher until smooth. (Do not use a mixer or food processor.) Stir in preserves and next 9 ingredients until well blended. Spoon sweet potato mixture into a lightly greased 2 1/2-qt. baking dish.

Step 3

Bake at 350° for 20 minutes or until hot.

Step 4

Brought to the table by Sheri Castle (adapted from The New Southern Garden Cookbook).

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