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Recipe Summary test
Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
267 calories; protein 2g; carbohydrates 60.4g; fat 2.6g; sodium 143mg. Full Nutrition
Most helpful positive review
I took a gamble and made this for Thanksgiving without "testing" the recipe first, and am happy I did. This is such yummy sweet potato casserole! I doubt I'll try another recipe again, this one was perfect! I added a little more brown sugar, so it was like a dessert. A little tip is that if you stir in a cup of mini marshmallows before putting this in the baking dish and stir them around a little you have marshmallow surprises throughout the casserole and not just on top. Thanks for this recipe! Read More
Helpful
(568) Most helpful critical review
I did not care for the consistancy of this but I did use a hand mixer to "blend" the mixture. If I had just mashed them slightly it would have possibly been better. This was way too sweet. All sweet potato casseroles will be sweet. The key is to get the ingredients textures and flavors to blend to a sweetness which compliment each other. This was not so. Sorry! Read More
Helpful
(41) Reviews: Most Helpful
I took a gamble and made this for Thanksgiving without "testing" the recipe first, and am happy I did. This is such yummy sweet potato casserole! I doubt I'll try another recipe again, this one was perfect! I added a little more brown sugar, so it was like a dessert. A little tip is that if you stir in a cup of mini marshmallows before putting this in the baking dish and stir them around a little you have marshmallow surprises throughout the casserole and not just on top. Thanks for this recipe! Read More
Helpful
(568) I added 1 1/2 tsp cinnamon, 1/2 tsp *fresh* nutmeg, and 1 tsp orange peel spice. Wonderful! 5 sweet potatoes doesn't make enough for a 13x9x2" pan though - use a 1 1/2 qt. casserole dish instead. If you want to use a 13x9x2" dish, use 9 slim sweet potatoes, 3/4 cup brown sugar, 1/4 cup orange juice, 1/2 tsp. fresh nutmeg, 2 tsp. cinnamon, 1 1/2 tsp. orange peel spice, and 1/4 cup butter. Thanks for the recipe! Read More
Helpful
(509) This recipe is really good. The second time I made it, I used half the amount of orange juice, and I preferred it this way. The entire amount of oj overpowered the sweet potatoes. You can make this a day ahead and refrigerate. Bring to room temp., heat covered for 30 min., uncover and add marshmallows and cook for 10 more minutes. When reheating leftovers, you also have to add fresh marshmallows. This is really a yummy recipe! Read More
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(376) Advertisement
Made this for Christmas and even the pickiest eaters loved it. One tip I made it with drained canned yams to save time and effort. Delicious! Read More
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(195) My family has done a variation of this recipe for as long as I can remeber. It's great. Important to note that using an electric mixer is important for removing all of the strings from the potatoes, so dont shake the forks off. Also, if preparing hours in advance, dont't put the marshmellows on to bake. wait until 5mins before serving, stick them on and put dish in to brown for 3 to 5 mins. Read More
Helpful
(179) I made this recipe for Thanksgiving and it was good but didn't seem to wow anyone. I agree with the other reviews about that "orangey" taste -- it just wasn't something that many people warmed up to. If I made them again I would nix the orange juice as well. I tried a diff recipe for Christmas and overall it was a much bigger hit with the same people. Read More
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(172) Advertisement
Very easy to make. I used canned potatoes and it turned out well. Next time though I will use a little less orange juice. Found it a little to prominent in the overall taste. My family loved this recipe. Read More
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(84) 
We've been making this dish for YEARS! It is an old holiday favourite that we all look forward to each and every year. The only variations that we make are to add a tiny bit of nutmeg and we also don't use a mixer on the sweet potatoes after they have been boiled. We prefer to have it less "mushy" and with a bit more texture. Read More
Helpful
(81) I made this dish for Thanksgiving last year and was looking for it again for this year's menu and realized I hadn't rated it! Of course it was wonderful or we wouldn't be coming back to this recipe. I loved a lot of things about it -- you can add anything, coconut, pecans, or just keep it as is and it will be great. You could use a little less sugar, but we are used to the sweetness of this recipe with our traditional Thanksgiving dinner. My absolute favorite part of this recipe is no eggs! I hate the eggy taste in some casseroles and this one holds together just right with no eggs. Great for people with allergies too. Thanks for this recipe which will be making it's second Thanksgiving appearance with my family! Read More
Helpful
(67) I did not care for the consistancy of this but I did use a hand mixer to "blend" the mixture. If I had just mashed them slightly it would have possibly been better. This was way too sweet. All sweet potato casseroles will be sweet. The key is to get the ingredients textures and flavors to blend to a sweetness which compliment each other. This was not so. Sorry! Read More
Helpful
(41) 
