Sweet Potato Casserole

Sweet Potato Casserole
Sweet Potato Casserole
I 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: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
Side Thanksgiving Vegetarian Dinner Southern Sweet Potato/Yam Fall Family Reunion Potluck Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1/2 cup firmly packed light brown sugar
  • 2 teaspoons finely grated orange zest
  • 3 cups firmly packed unseasoned mashed sweet potatoes (about 3 pounds) (see headnote)
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Carbohydrate 50 g(17%)
  • Cholesterol 15 mg(5%)
  • Fat 6 g(9%)
  • Fiber 5 g(21%)
  • Protein 3 g(6%)
  • Saturated Fat 4 g(19%)
  • Sodium 171 mg(7%)
  • Calories 259

Preparation 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. Reprinted with permission from A Love Affair with Southern Cooking by Jean Anderson, © 2007 William Morrow Cookbooks, an imprint of HarperCollins Publishers

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