Spiced Sweet Potato Casserole

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

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 29%
  • Fat: 7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.8g
  • Carbohydrate: 36.8g
  • Fiber: 3.8g
  • Cholesterol: 61mg
  • Iron: 1.1mg
  • Sodium: 206mg
  • Calcium: 53mg

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

  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.
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