Cooking Wright

Spiced Sweet Potato Casserole


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


Preheat oven to 350
Pierce potatoes with a fork; arrange in circle on paper towels in microwave oven. Microwave on HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.
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.
Spoon mixture into a 1 1⁄2 quart baking dish; sprinkle with pecans. Bake at 350 for 45 minutes or until thoroughly heated.

Yield: 8 servings (serving size 1⁄2 cup)

Tricia made this for everyone…despite it having more than three ingredients. This casserole can be assembled in its baking dish and stored, covered, in the refrigerator for up to a day.

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