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Preheat oven to 400°F (200°C).
Bake sweet potatoes, unpeeled, in the oven until cooked. Remove from oven, peel and force potatoes through a strainer to form a puree.
Place puree in a bowl. Add butter, orange peel and the necessary amount of orange juice while puree is still hot. Correct seasoning. The puree must be very thick. Form small croquettes (2 ½ inches/4 – 5 cm) with hands and place them on a cookie sheet lined with wax paper. Sprinkle over with cinnamon and chopped nuts and cover with brown sugar.
Bake in preheated oven to 350°F (180°C) for 20 minutes, approximately. Remove from the oven and cool for 5 minutes before serving.
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