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1
Adjust an oven rack to the middle position in the oven and preheat the oven to 400 degrees. F.
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2
Lay out 4 pieces of aluminum foil, each about 18 inches in length. Take two of the sheets and lay them perpendicular to each other (so it forms a thick cross) and do the same with the other two sheets of foil. Divide the sweet potatoes in half and put one half on one set of foil and the remaining potatoes on the other set of foil. Sprinkle 1 tablespoon brown sugar over all the potatoes in both packets. Fold the opposite edges of the foil toward each other and crimp the edges to seal tightly. Place the packets inside a rimmed baking sheet and bake until the potatoes are tender, 45 to 60 minutes.
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3
Cut orange in half and squeeze to yield 3 tablespoons of orange juice. Use peel to create 1 teaspoon or so of orange zest. Set aside both.
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4
Once potatoes are soft inside, carefully open one end from each pouch, careful to avoid escaping steam, and pour the potatoes and any remaining liquid into a large bowl. Add the butter, cream, orange juice, salt, cinnamon, orange zest, pepper and cayenne.
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5
Using an electric beater, process until the mixture is reasonably smooth. Transfer the potatoes to a 2- or 3-quart baking dish (that is broiler safe) and sprinkle evenly with the remaining 2 tablespoons of brown sugar.
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6
Broil the sweet potatoes until the topping is lightly browned and bubbly, 2 to 4 minute. Serve warm.
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7
OR - TO MAKE A DAY AHEAD
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8
Don't top the casserole with the brown sugar. Just refrigerate. Then the next day, bake at 350 degrees for 30 minutes, then top with brown sugar and broil for 2-4 minutes.
