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Casserole: Orange Praline Sweet Potatoes

Source of Recipe

Cook Now, Serve Later


List of Ingredients

6 medium sweet potatoes, peel and quarter
boiled till tender (2 1/2 lbs)
1/3 cup orange juice
1 teaspoon orange rind
1 tablespoon brandy
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
5 tablespoons unsalted butter
1 egg
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup coarse chopped pecans or walnuts


Recipe

Preheat oven to 375ºF. In large bowl, mash the sweet potatoes. Add the orange juice, orange rind, brandy, salt, ginger, pepper, 2 tbl. butter and the egg. Beat well until smooth and fluffy. Spoon the potatoes into a buttered, shallow 1 1/2 quart casserole or 10 inch quiche pan, smoothing the top.

In a small saucepan, combine the remaining 3 tbl. butter, the sugar and cinnamon. Over low heat, cook, uncovered, stirring frequently, until blended, about 3 minutes. Spread the mixture on top of the potatoes and sprinkle with the pecans. At this point the potatoes can be refrigerated, tightly covered, for up to 24 hours. If refrigerated, bake at 375ºF covered for 10 minutes, then proceed. Bake for 15 minutes covered, then uncover and bake another 15 minutes or until heated through. Serves 6.