Ingredients
6 medium sweet potatoes1/2 cup unsalted butter, melted2 tablespoons brown sugar2 tablespoons orange juice2 teaspoons grated orange zest1/2 teaspoon kosher salt1/2 teaspoon coarsely ground pepper6 ounces cream cheese, softened12 pitted dates, chopped12 fresh sage leaves, chopped1/2 cup chopped pecansAdditional fresh sage, chopped, optional
Preparation
Preheat the oven to 425°. Cut thin slices lengthwise from bottoms of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at bottom. Arrange the sweet potatoes in a greased 13x9-in. baking pan.
In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over the sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices.
Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon the remaining butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown, 25-30 minutes longer. If desired, serve with additional chopped sage.
