If you were really attached to candied yams with marshmallows & orange slices, this recipe is vaguely reminiscent of that, but of course it’s much nicer for us. The subtle orange flavor and the richness of the mascarpone all make it really nice.

4 lbs. (6-8 medium-large) sweet potatoes (to yield 2 lbs. cooked sweet potato pulp)
½ cup fresh orange juice, with pulp
8 oz. mascarpone cheese
salt
white pepper
1 whole orange
chopped fresh chervil

1. Preheat oven to 375º.
2. Bake sweet potatoes until a fork can be inserted easily, about 1 hour.
3. Cut potatoes in half lengthwise and carefully scrape pulp out of skins, leaving about 1/2″ of potato lining the skin.
4. In a food processor, combine cooked pulp, orange juice, and 4 oz. mascarpone. Purée just until mixed.
5. Refill sweet potato skins with purée. Heat through for 15 minutes.
6. Preheat Broiler.
7. Dollop remaining mascarpone on top of each potato. Place underneath broiler just until mascarpone begins to brown. Watch carefully to avoid burning.
8. Using a fine zester, grate zest from one orange over potato halves and garnish with chopped chervil. Serve immediately.