Orange-Scented Sweet Potatoes

quite pretty, but covered by catfish
16 ounces sweet potatoes, washed
2 tablespoons honey
3 tablespoons unsalted butter, melted
1 egg, lightly beaten
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon salt
1/4 teaspoon white pepper.

  1. Preheat the oven to 400F.
  2. Pierce the potatoes with a fork. Bake 35 minutes or until tender.
  3. Cool potatoes slightly, halve lengthwise, and scoop out the pulp.
  4. Combine potato pulp with the honey, 2 tablespoons butter, egg, juice, zest, salt, and pepper. Mix until smooth (use a food processor for very smooth consistency).
  5. Reduce the oven to 350F.
  6. Place mashed sweet potatoes in baking pan, dot top with remaining butter. Bake 20-30 minutes.

Chef: has a bitter overtone, probably too much zest, more butter would help

Chef Tip: Don't over-process the potatoes when mashing (especially in a stand-up mixer) or they will get gummy, it is personal preference if you want chunky potatoes (more rustic).

Personal/Team critique: The orange notes are supposed to compliment the potato, so be careful when adding, especially the zest, looks nice with zest garnish, so possibly save most zest for garnish to keep from being to bitter, adding butter would have helped the creamy texture and kill some of the bitter notes.

Lessons Learned: When adding stronger ingredients, be more cautious so they don't overpower and be sure to taste before serving and adjust other ingredients as needed.