Christy Jordan's Orange-Pecan Topped Sweet Potato Casserole
2014-10-21 19:19:44
Yield: approximately 4 servings
Ingredients
- 4 cups peeled, cooked, mashed sweet potatoes (about 21⁄2 pounds raw sweet potatoes)
- 1⁄3 cup evaporated milk
- 1⁄3 cup sugar
- 1⁄3 cup plus 1 tablespoon all-purpose flour, divided
- 11⁄2 teaspoons orange zest, divided
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground allspice
- 1⁄4 teaspoon salt, divided
- 2 large eggs
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄3 cup butter, diced
- 3⁄4 cup pecan pieces
Instructions
- Preheat oven to 350°. Spray a shallow 11⁄2-quart baking dish with nonstick cooking spray.
- 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.
- 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.
- Bake until pecan topping is browned, about 45 minutes.
Notes
- 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/
Hi, I made this, and it turned out amazing! Love all the orange zest. Thanks for sharing.