Mashed Honey-Roasted Sweet Potatoes

Thanks to Guy Capuzzo, my colleague at UNCG who brought this side-dish to a dinner party on the weekend following Thanksgiving 2008 (turns out that meal was even huger than Thanksgiving Day itself).

Prepare this side dish up to a day ahead, and store, covered, in the refrigerator. To reheat, bake at 350º, covered, for 45 minutes.

6 lbs sweet potatoes, peeled and cut into (1-inch) cubes

Cooking spray, oil or butter for greasing

5 tablespoons honey, divided

4 tablespoons unsalted butter

3/4 teaspoon salt

1/4 and 1/2 cup fresh orange juice

freshly peeled orange skin

Preheat oven to 375º.

Place potatoes in a single layer on 2 large greased baking sheets. Lightly spray potatoes with cooking spray. Bake at 375º for 1 hour or until tender, stirring occasionally. Place the potatoes, 1/4 cup honey, butter, and salt in a large bowl, and beat with a mixer at medium speed until smooth. Drizzle with 1 tablespoon honey. Add orange juice and peel.

Yield: 12 servings (serving size: 1/2 cup)