3 lbs. sweet potatoes, (about 4)
1 tbsp. butter
1/4 cup half and half cream, at room temperature
1 tbsp. orange juice concentrate
Pinch of ground ginger
1/4 tsp. ground white pepper

Makes 6 Servings

Recipe from Chatelaine Cook Book
 

Peel the potatoes, cut into quarters and place them in a saucepan.  Cover with water.  Set over high heat and cover the pan.  Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 20 min.  Or cook the potatoes in the microwave.  Prick all over with a fork and place 1" apart on a paper towel.  Microwave on high for 10 to 15 min. turning half way through baking.  When the potatoes are cooked, peel them and cut into small pieces.

Puree the potatoes in a food processor fitted with a metal blade.  Add the butter, cream, orange juice concentrate, ginger and pepper.  Whirl, using and on and off motion, just until the mixture is smooth.  Scrape down the sides of the processor bowl often to ensure a smooth puree. 

Transfer the sweet potato mixture to and 8 cup or 2L. baking dish and smooth the top.  Bake, uncovered, in a preheated 350 degree oven for 20 min. or until the mixture is piping hot.