By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
364 cal · 65 min
Citrus Sweet Potato Puree with Pork Cracklins
Recipe GLPR4a29907f0f0679
A vibrant Southern-inspired dish combining roasted sweet potatoes blended into a smooth puree, enriched with butter and brown sugar, and brightened with fresh orange, lime, and lemon zest and juice. Topped with crispy pork cracklins for a savory-sweet contrast.
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Ingredients
4 large sweet potatoes
1/2 cup butter
1/2 cup brown sugar
1 orange
1 lime
1 lemon
1 tsp kosher salt
Pork cracklins for topping
Directions
Preheat your oven to 400°F. Scrub the sweet potatoes under cold water and pat dry. Pierce each potato several times with a fork. Place on a baking sheet and roast for 45 to 50 minutes, until very tender when pierced with a knife.
While the potatoes roast, zest the orange, lime, and lemon into separate small bowls. Then juice all three citrus fruits, straining out any seeds.
Remove the roasted sweet potatoes from the oven and let cool for 5 minutes. Cut each potato in half lengthwise and scoop the tender flesh into a large mixing bowl, discarding the skins.
Add the butter, brown sugar, and kosher salt to the warm sweet potato flesh. Mash together using a potato masher or wooden spoon until mostly smooth.
Stir in the fresh citrus juices and all three zests, folding gently to combine until the puree is light and fluffy with bright citrus flavor throughout.
Divide the puree among four serving bowls or plates. Top each portion generously with warm or room-temperature pork cracklins. Serve immediately.
Comments
Sweet potatoes, citrus, and butter are all reliably available at every major Charlotte chain, and pork cracklins—a Southern staple—can be found at Harris Teeter, Food Lion, or Kroger without hunting. The cost runs roughly $2.50–$3.00 per serving because pork cracklins carry a premium, but the sweet potatoes and citrus are cheap, keeping it reasonable. The 65-minute time is honest for roasting whole sweet potatoes; peeling and puréeing add another 15 minutes once they cool slightly, so expect closer to 80 minutes total. This is a solid side for a weeknight dinner that reheats well and feels both familiar and elevated, though it's best served same-day while the cracklins stay crisp on top.
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