Recipe: Oprah’s Sweet Potato Casserole That We Just Can’t Get Enough

When I first tried Oprah’s amazing sweet potato recipe, I was serving this traditional favorite with a twist to my harshest critic, my mother in law. As I watched her gently put the fork with the dish inside of her mouth, I waited for her response which was instant.  She said, “Girl, these sweet potatoes are off the chain!”


Servings: Serves 15–20


8 pounds (about 12 large) sweet potatoes

1 cup freshly squeezed orange juice

1 cup heavy cream

8 tablespoons (1 stick) butter , melted

1/2 cup light brown sugar

2 teaspoons ground nutmeg

1 teaspoon cinnamon

4 teaspoons salt

2 teaspoons freshly ground pepper

6 tablespoons (3/4 stick) butter

6 McIntosh or Macoun apples , peeled, cored, and cut into eighths

6 tablespoons light brown sugar


Preheat oven to 375°. Scrub potatoes, then prick several times with a knife or fork. Bake 1 hour, or until very soft when pierced with a knife. Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.

Remove potatoes from oven. Once cooled, scoop out the insides with a spoon. Place 1/2 of sweet potato meat into the bowl of an electric mixer. Add 1/2 of juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish. Repeat with remaining potatoes and juice-and-cream mixture, and add to baking dish.

Melt butter in a large skillet over medium-high heat. Add apple wedges and brown sugar; cook about 10 minutes, turning apples occasionally, until lightly browned on both sides. Place on top of sweet potatoes and bake 30 minutes, until heated through. (Note: If refrigerating before baking, cook 45 minutes, or until heated through.)

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