Serves: 12
Total Calories: 268

8 large sweet potatoes (best to use yams, which have a rich orange color)
8 tablespoons canola oil
1 1/2 teaspoons cinnamon plus more to sprinkle at end
5 tablespoons maple sugar
2 1/2 to 2 3/4 cups orange juice
1 large orange sliced into very thin rounds or half moons (you may need more than one orange)

Peel sweet potatoes and cut into 1-inch chunks. Place in large pot and cover with water. Boil about 15–20 minutes, until tender when pierced with a fork. Meanwhile, preheat oven to 350 degrees. When sweet potatoes are tender, drain. Put back in pot. With an electric beater, mix in 6 Tbsp. of the canola oil, 3 Tbsp. of the maple sugar, the 11/2 tsp. cinnamon, and 21/2 cups orange juice. Beat on medium speed until nice and smooth. Taste and add last 1/4 cup of orange juice if it seems too thick. Spoon whipped sweet potatoes into a lightly greased deep casserole. Smooth the top. Arrange the orange slices in a pretty pattern all across the top. Crumble last 2 Tbsp. maple sugar over top of oranges. Then drizzle with last 2 Tbsp. canola oil, and sprinkle all over with a few shakes of cinnamon. Bake about 1 hour until maple sugar becomes nicely caramelized on top and orange slices are obviously cooked and tender. Serve it really piping hot.

Nutritional Facts:

Serves: 12
Total Calories: 268
Calories from Fat: 80

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