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Spiced Sweet Potato Casserole

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: 1/2 cup)
You can assemble this casserole in its baking dish and store it, covered, in the refrigerator for up to a day.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

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