Christy Jordan’s Orange-Pecan Topped Sweet Potato Casserole

Christy-Jordan's-Orange-Pecan-Topped-Sweet-Potato-Casserole
Christy Jordan's Orange-Pecan Topped Sweet Potato Casserole
Yield: approximately 4 servings
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Ingredients
  1. 4 cups peeled, cooked, mashed sweet potatoes (about 21⁄2 pounds raw sweet potatoes)
  2. 1⁄3 cup evaporated milk
  3. 1⁄3 cup sugar
  4. 1⁄3 cup plus 1 tablespoon all-purpose flour, divided
  5. 11⁄2 teaspoons orange zest, divided
  6. 1⁄4 teaspoon ground cinnamon
  7. 1⁄8 teaspoon ground allspice
  8. 1⁄4 teaspoon salt, divided
  9. 2 large eggs
  10. 1⁄2 cup firmly packed dark brown sugar
  11. 1⁄3 cup butter, diced
  12. 3⁄4 cup pecan pieces
Instructions
  1. Preheat oven to 350°. Spray a shallow 11⁄2-quart baking dish with nonstick cooking spray.
  2. In a large bowl, combine sweet potatoes, milk, sugar, 1 tablespoon flour, 1⁄2 teaspoon orange zest, cinnamon, allspice, 1⁄8 teaspoon salt, and eggs; stir well with a whisk. Pour sweet potato mixture into prepared baking dish.
  3. In a medium bowl, combine brown sugar, remaining 1⁄3 cup flour, remaining 1 teaspoon orange zest, and remaining 1⁄8 teaspoon salt. Using a fork, cut in butter. Stir in pecans. Sprinkle over sweet potato mixture.
  4. Bake until pecan topping is browned, about 45 minutes.
Notes
  1. Christy's Kitchen Tip: This casserole can be baked ahead and reheated in the microwave (about 4 minutes at 50 percent power).
Taste of the South https://tasteofthesouthmagazine.com/
Serve this variation on sweet potato casserole to delight your Thanksgiving crowd!

 

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