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Sweet Potato Casserole

Source of Recipe

Variation of Epicurious Recipe


Recipe Introduction

UNTESTED From the author ("Jean Anderson"): "I particularly like this sweet potato casserole because it isn't candy-sweet—no 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." One more note: There is an ambiguity in the original recipe and I am "guessing" how to resolve it. The author included in the ingredient list "3 cups firmly packed unseasoned mashed sweet potatoes (about 3 pounds) (see headnote)" but the headnote does not describe how many pounds of potatoes makes 3 pounds of mashed potatoes. I am guessing a 3:3 ratio, but I haven't tested it yet.

List of Ingredients

3 lbs. sweet potatoes (about 3 pounds)
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


Recipe

1. Set oven to 400° F. 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 . or until you can pierce a potato easily with a fork. Cool the potatoes to room temperature, peel, then mash until light and fluffy.

2. Reduce oven to 350° F. Butter a 2-quart casserole and set aside.

2. Combine 3 cups firmly packed unseasoned mashed sweet potatoes* (see One More Note in Introduction section) and all other ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.

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. Serve hot.