The Not So Sweet Potato Casserole

8
Sherry Peyton

By
@SherryPeyton

My family may be one of ten who really doesn't like the marshmallowy, brown sugary cloying sweetness of most sweet potato casseroles. So if you would like a more savory approach, read on. If you like this recipe, so others on my website: mybestcookbook.wordpress.com

Blue Ribbon Recipe

If you don't like a super sweet sweet potato casserole, consider making this side dish for the holidays. Orange and pecans add just enough sweetness. Pecans sprinkled on top become toasted while baking. They add a bit of nuttiness and crunch. This sweet potato casserole is more on the savory side and filled with spice from the nutmeg. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
8
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 6
    sweet potatoes, cooked and peeled
  • 6 Tbsp
    butter, melted
  • 2
    eggs, whisked
  • 1 tsp
    rum extract
  • 1/2 c
    sweetened condensed milk
  • ·
    zest of 1 orange
  • 1/2 tsp
    grated nutmeg
  • 1 tsp
    salt
  • 2 tsp
    pepper
  • 2/3 c
    chopped pecans or walnuts

How to Make The Not So Sweet Potato Casserole

Step-by-Step

  1. Mash the potatoes by hand.
  2. Then add the balance of the ingredients, except for chopped pecans, or place all in a mixer and mix until all incorporated.
  3. Pour into a baking dish.
  4. Just before baking, cover the top with the chopped pecans.
  5. Place in a 350 oven for about 45 minutes to 1 hour. Keep covered during the baking.

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About The Not So Sweet Potato Casserole




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