Sweet Potato Casserole
particularly like this sweet potato casserole because it isn't candy-sweet—no marshmallows, no canned crushed pineapple, no honey, and not very much sugar. I don't boil the sweet potatoes before I mash them; I bake them so they're less watery and have better flavor. Here's how: Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork. Cool the potatoes to room temperature, peel, then mash until light and fluffy.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 cup pecans
- 1/2 cup orange juice
- 1/4 teaspoon ginger ground
- 2 tablespoon fresh lemon juice
- 6 pounds sweet potato
- 2 teaspoon orange zest finely grated
- 1/2 cup light brown sugar firmly packed
- 1/4 teaspoon salt or to taste
- 1/4 tablespoon black pepper or to taste
- 4 tablespoon butter 1/2 stick melted
- Carbohydrate 85.0615720223247 g
- Cholesterol 15.2515625065405 mg
- Fat 8.43882276833178 g
- Fiber 10.7161470892856 g
- Protein 5.88620653221001 g
- Saturated Fat 3.9393867841961 g
- Serving Size 1 1 Serving (387g)
- Sodium 232.172865146092 mg
- Sugar 74.3454249330392 g
- Trans Fat 0.598009152464768 g
- Calories 430 calories
1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside. 2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed. 3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown. 4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.
