Sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping.
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.
Makes 8 servings.
6 large sweet potatoes
6 tablespoons brown sugar
2 large eggs, beaten
1/4 cup orange juice
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
For the topping
3 tablespoons unsalted butter, slightly softened
1/2 cup packed brown sugar
3/4 cup chopped pecans
1. Heat the oven to 375 degrees. Bake the sweet potatoes on a baking sheet until very tender, about 1 hour and 20 minutes. Remove and let cool slightly. Reduce the heat to 350 degrees.
2. When the potatoes are cool enough to handle, cut them in half, scoop the flesh into a bowl, and mash until smooth. (You should have 4 to 5 cups.) Stir in the brown sugar, eggs, orange juice, butter, vanilla, and salt. Place in a casserole dish.
3. To make the topping, combine the butter, brown sugar, and pecans. Sprinkle over the sweet potato mixture. Bake until the nuts are toasted and the casserole has puffed, about 30 minutes.