1 hour 30 minutes
4 pounds garnet sweet potatoes, washed
1/2 stick unsalted butter, melted
1/4 cup brown sugar
1 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup orange juice
1/2 cup heavy cream
2 teaspoons sea salt
1 teaspoon freshly ground pepper (optional)
3/4 cup crushed pineapple, drained
Preheat oven to 375°F. Scrub the potatoes, prick them several times with a fork, and bake them for 1 hour or until very soft when pierced with a knife.
Remove from the oven and scoop out the insides as soon as they are cool enough to handle.
Place in a large bowl with butter, brown sugar, cinnamon and nutmeg. Mash to a smooth consistency. Add orange juice, cream, salt and pepper and blend.
Transfer to a baking sheet. Top with crushed pineapple, bake for 20-30 minutes to heat through, and serve.