Tuesday, October 9, 2007

Just in Time for the Fall Weather

It's supposed to be 58 degrees here tomorrow! Enough of this 90 degree weather. Thank goodness.

Sweet Potato Casserole
3 lbs canned sweet potatoes, drained
1 3/4 tsp salt
1/2 tsp finely grated lemon zest
1 tsp finely grated orange zest
1/2 cup OJ
1/3 cup brown sugar
1/3 cup butter, softened

Topping: 3/4 c chopped pecans, 1/4 c brown sugar, 3 T melted butter

Grease a 6 cup casserole dish and set aside. In a large mixing bowl, combine the ingredients. Using a potato masher, mash to make a smooth puree. Spread the mixture evenly in the baking dish. For the optional topping combine those ingredients in a small bowl and spread on top of the puree. Bake at 375 until the top begins to brown about 1 hour.
Adapted from Sleep On It by Carol Gordon

I would suggest using only 1/2 tsp orange zest (it's very zesty, you know). Also less salt. I used canned yams instead of sweet potatoes (who knows what the difference is between them anyway). Quite a nice side dish. Sweet enough to be a healthy dessert.

1 comment:

Jill said...

Love it, love it! This dish makes me think of Thanksgiving! although, every thanksgiving I always wish I make it more often than once a year. The Storey tradition is to put marshmallows on top....but I think I will try your toppings next time!