Boston attorney Sandra Shapiro's longtime friend, Lois Schiffer, gave Shapiro this recipe. The method is unusual: The sweet potatoes are boiled whole, then peeled and mashed, and finally baked with orange rind and butter.
6 medium sweet potatoes
1 cup dried apricots, diced
1/4 cup butter
2 eggs, lightly beaten
1 teaspoon grated orange rind
3/4 teaspoon salt
1 navel orange, thinly sliced (for garnish)
Set the oven at 325 degrees. Put the whole, unpeeled sweet potatoes into a soup pot, add cold water, bring to a boil, and lower the heat. Simmer for 45 to 60 minutes or until the potatoes are very tender. Drain them in a colander, and peel when they are just cool enough to handle.
Meanwhile, put the apricots into a bowl and add enough boiling water to cover them. Set aside until the water cools and the apricots plump. Drain them.
Butter a 12-inch baking dish or casserole.
Transfer the sweet potatoes to a large bowl and with a potato masher, mash them with the apricots and butter until they are fluffy.
Beat in the egg, orange rind and salt. Transfer to the dish or casserole and cover with the lid or with foil. Bake the potatoes for 1 hour. Garnish with orange slices and serve at once. Adapted from Lois Schiffer.