Brandied sweet potatoes

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5 min


50 min


4 cups (1 L)


  • 4 large sweet potatoes
  • 2 tbsp orange marmalade
  • 2 tbsp butter
  • 1 tbsp brandy , optional
  • 1/2 tsp salt
  • chopped fresh Italian parsley , can substitute rosemary sprigs


  • Preheat oven to 425F (220C). Prick unpeeled sweet potatoes and place on a baking sheet. Bake until very tender, 45 min to 11/4 hours, depending on their size.
  • When cool enough to handle, slice potatoes in half and scoop out flesh. For a smooth texture, place flesh in food processor with marmalade, butter, brandy and salt. Pulse, occasionally scraping down sides with a spatula, until no large lumps remain. Or for a coarser texture, mash using a potato masher or fork.
  • If making ahead, turn into a large microwave-safe dish. Mixture will keep well, covered and refrigerated, up to 2 days. Reheat in microwave on high for 4 to 6 min, stirring occasionally. Or heat in a covered casserole dish in the oven at 350F (180C). Stir often. Serve with a generous sprinkle of parsley or a few sprigs of rosemary as garnish.

Nutrition (per serving)

  • Calories
  • 117,
  • Protein
  • 2 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 3 g,
  • Fibre
  • 3 g,
  • Sodium
  • 198 mg.


With as much flavour as it has colour, this side dish will be passed around again and again. Despite its appealing sweetness, it’s amazingly low in both calories and fat.