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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I particularly like this sweet potato casserole because it isn't candy-sweetno marshmallows, no canned crushed pineapple, no honey, and not very much sugar. I don't boil the sweet potatoes before I mash them; I bake them so they're less watery and have better flavor. Here's how: Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork. Cool the potatoes to room temperature, peel, then mash until light and fluffy. Ingredients:
3 cups firmly packed unseasoned mashed sweet potatoes (about 3 pounds) (see headnote) |
1/2 cup firmly packed light brown sugar |
1/2 cup fresh orange juice |
4 tablespoons (1/2 stick) butter, melted |
2 tablespoons fresh lemon juice |
2 teaspoons finely grated orange zest |
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon salt, or to taste |
1/4 teaspoon black pepper, or to taste |
Directions:
1. 1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.
2. 2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.
3. 3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.
4. 4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.
5. From the book A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson. Copyright © 2007 Jean Anderson. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
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