Southern Living Sweet Potato Casserole
Saved in 25 recipe boxes and 4 cookbooks
This delicious sweet potato casserole impresses everyone. It's creamy but not too rich, it's sweet but not too heavy. The candied pecan topping adds the extra crunchiness and nuttiness, a great side dish to share on your Thanksgiving table.
|Sweet potato casserole:|
|2½||pounds||sweet potatoes, or yams||peeled and cut into 2-inch|
|2||teaspoons||orange zest||freshly grated|
|½||cup||whole wheat flour|
|4||teaspoons||orange juice, concentrated|
Place sweet potatoes in a large saucepan and cover with water.
Bring to a boil.
Cover and cook over medium heat until tender, 10 to 15 minutes.
Drain well and return to the pan. Mash with a potato masher.
Measure out 3 cups. (Reserve any extra for another use.)
Preheat oven to 350°F.
Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
Whisk eggs, oil and honey in a medium bowl.
Stir into mashed sweet potato and mix well.
Stir in milk, orange zest, vanilla and salt.
Spread the mixture in the prepared baking dish.
For the topping:
Combine together flour, brown sugar, orange juice concentrate, oil and butter in a small bowl.
Blend with a fork or your fingertips until crumbly. Stir in pecans.
Sprinkle over the casserole.
Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
Cool a few minutes and serve warm.
First published: 2010-09-30 last updated: 2014-12-16