Spiced Sweet Potato Casserole

Spiced Sweet Potato Casserole Recipe
Becky Luigart-Stayner; Jan Gautro
You can assemble this casserole in its baking dish and store it, covered, in the refrigerator for up to a day.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 220
Caloriesfromfat 29 %
Fat 7 g
Satfat 2.5 g
Monofat 2.9 g
Polyfat 1.1 g
Protein 3.8 g
Carbohydrate 36.8 g
Fiber 3.8 g
Cholesterol 61 mg
Iron 1.1 mg
Sodium 206 mg
Calcium 53 mg

Ingredients

3 pounds sweet potatoes
1/3 cup packed brown sugar
2 tablespoons butter
2 tablespoons orange juice concentrate
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup chopped pecans

Preparation

Preheat oven to 350°.

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth.

Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350° for 45 minutes or until thoroughly heated.

November 2001
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