Penny's Sweet Potato Casserole
By
Penny Burdge
@PennyInKC
1
After using the same sweet potato recipe for 30+ years, this Thanksgiving (2012) I decided to try something different. My usual recipe uses quartered small sweet potatoes,a spicy/slighty sweet sauce of brown sugar, cinnamon and nutmeg, butter and both lemons and orange juice.
I looked through all the sweet potato casserole recipes on this site (and allrecipes.com) - but I just couldn't find one that seemed to "fit" my family. Couldn't be too sweet and had to have a zing of citrus. So this is what I devised from multiple recipes. We loved it, especially the zip from the citrus zests.
I looked through all the sweet potato casserole recipes on this site (and allrecipes.com) - but I just couldn't find one that seemed to "fit" my family. Couldn't be too sweet and had to have a zing of citrus. So this is what I devised from multiple recipes. We loved it, especially the zip from the citrus zests.
Rating:
★★★★★ 1 vote5
Serves:
10-12
Prep:
1 Hr
Cook:
35 Min
Method:
Bake
Ingredients
-
8 mediumsweet potatoes
-
1/4 cdark brown sugar
-
2 largeeggs, slight beaten
-
1/4 cevaporated milk or half and half
-
1/4 cfresh orange juice
-
1 tsppure vanilla extract
-
6 Tbspvery soft butter
-
1/4 tspfreshly grated nutmeg
-
1/2 tspcinnamon
-
·zest from a medium-large orange
-
TOPPING
-
1/4 call-purpose flour
-
4 Tbspvery cold butter
-
6 Tbspdark brown sugar
-
1/2 cchopped pecans
-
1/2 tspground cinnamon
-
1/4 tspfreshly grated nutmeg
-
·zest from a medium large lemon
How to Make Penny's Sweet Potato Casserole
- Clean and wrap the sweet potatoes in aluminum foil. Bake in a 350 degree oven until soft, about 40-45 minutes. Remove from oven, remove foil and allow to cool until they cool enough to handle, but are still warm. Remove the skins.
- In a medium bowl, whisk together the eggs, milk, vanilla, orange juice.
- Put the sweet potatoes in a large bowl and hand mash with the soft butter, spices and brown sugar. Blend in the egg mixture. Stir in the orange zest. Place the sweet potato mixture in a 9" x 13" buttered casserole.
- Make the topping by cutting the butter into the flour in a small bowl until you have pea-sized pieces. add the spices and pecans. Stir in the lemon zest.
- Sprinkle the topping evenly over the sweet potatoes and bake for about 30 minutes until the topping is browned and crunchy.
- *Note - if you like very smooth potatoes, in step 3 you can use a hand mixer to whip up the sweet potato mixture. We tend to like more texture to our food, so I just hand mash.
