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Southern Living Sweet Potato Casserole


Saved in 25 recipe boxes and 4 cookbooks
Southern Living Sweet Potato Casserole Southern Living Sweet Potato Casserole

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.

Yield

10

servings

Prep

20

min

Cook

50

min

Ready

126

min

Trans-fat Free, High Fiber
 

Ingredients

Sweet potato casserole:
pounds sweet potatoes, or yams
peeled and cut into 2-inch
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
½ cup milk, low-fat
2 teaspoons orange zest
freshly grated
1 teaspoon vanilla extract
½ teaspoon salt
Topping:
½ cup whole wheat flour
cup brown sugar
packed
*
4 teaspoons orange juice, concentrated
1 tablespoon canola oil
1 tablespoon butter
melted
½ cup pecans
chopped
* not incl. in nutrient facts

Directions

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.

Sweet potato casserole

First published: last updated: 2015-07-28

5 stars - based on 4 ratings, best: 5, worst: 0, reviews: 1

Reviews

+2

over 4 years

Five stars for sure. Actually it was my first time to make a sweet potato casserole, and it was one of the most popular recipes at Thanksgiving day. I cut the recipe into the half, otherwise followed the recipe exactly, and the casserole turned out absolutely delicious. It was light, citrus and not too sweet. Definitely will make it again!

Comments

facebook_537432346
San Leandro, United States
 over 4 years ago

I was SO in a pinch of what I could make for this pot-luck I am going to tomorrow without spending money! I am SO glad I remembered this recipe!!! I just got a BUNCH of sweet potatoes for cheap, so... Thank you SO much for this recipe!!!

facebook_537432346
San Leandro, United States
 over 4 years ago

I am going to adapt it to be Gluten-Free and Vegan! :) I'll let you know how it turns out!

happyzhangbo
Key Largo, United States
 over 4 years ago

We actually made this recipe before Thanksgiving last year, and it came out delicious, it is a lower-fat and calorie recipe than normal sweet potato casserole recipes as well, hopefully people in potluck enjoyed your effort :)

 

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 22236% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 187mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 20%
Sugars g
Protein 11g
Vitamin A 439% Vitamin C 44%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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