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My review
Orange-Ginger Sweet Potato Casserole
Grover P.
"This is my version of a traditional Thanksgiving favorite. I love sweet potatoes, but find I don't need any sweetener, so I substituted orange juice. You'll find yourself serving this casserole quite often! You can cut the prep time on serving day by cooking the sweet potatoes up to two days in advance; simply remove their skins and store in the fridge in an airtight container until needed."
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Ingredients
2 h servings 182 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Preheat oven to 450 degrees F (230 degrees C). Place oven rack in middle position. Lightly grease a 1 1/2 quart baking dish, and set aside.
- Line a rimmed baking sheet with foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.
- Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
- Remove sweet potatoes from the oven, and cool about 15 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
- When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into the bowl of a food processor. Discard potato skins. Add the orange zest, ginger; and egg yolks; process to make a smooth mixture. Season to taste with salt and pepper. Pour in the orange juice and milk; if desired, add more orange juice to taste. Spoon sweet potato mixture into prepared baking dish. Sprinkle top with pecans.
- Bake in preheated oven until heated through and pecans are toasted, about 30 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 182 calories; 5.1 g fat; 31.2 g carbohydrates; 3.9 g protein; 52 mg cholesterol; 87 mg sodium. Full nutrition
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Reviews
Read all reviews 2527 Ratings
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Most helpful positive review
12/28/2007
Great alternative to the overly sweet sweetpotato dishes! I do suggest that you do not waste time in roasting the potatoes - way too much time and effort. If you have a pot with a steam baske...
Most helpful critical review
12/3/2008
I followed the recipe, but I just wasn't happy with the result. It tasted like an orange creamsicle to me. Others at the table were happy with it, but I think it needed nutmeg, allspice, or ci...
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12/28/2007
Great alternative to the overly sweet sweetpotato dishes! I do suggest that you do not waste time in roasting the potatoes - way too much time and effort. If you have a pot with a steam baske...
11/26/2007
I made this casserole for Thanksgiving and highly recommend it. I dislike over-sweetened sweet potatoes on the dinner table (too much like dessert). This recipe was exactly what I was looking fo...
12/25/2007
I also dislike the all-too sweet and rich yam casseroles. This was a wonderful and healthy change of pace! I wrapped the potatoes in foil and put them in the oven while my turkey was baking. A...
11/28/2008
The 4 star review is for the recipe, not the dish. I followed the recipe exactly, and I think it has a lot of unneccessities that could be removed to streamline it. For instance, when the potato...
11/27/2009
This was the best recipe that I have ever made off of this website. It was AWESOME! I made this for THanksgiving with my family yesterday and it was a HUGE hit. I did make one adjustment. I doub...
11/25/2008
Thanks for a lower-calorie alternative! My quick tip? Microwave the sweet potatos, let them cool a few minutes, and the potatos "shrink" from the skin, making peeling a breeze. Also, I whip my...
11/28/2010
This is a keeper! I have never liked the traditional candied sweet potatoes. All the sweet potato recipes I have tried are way too sweet. This is so much better! I didnt like the idea of milk an...
12/5/2011
This was a great, healthy alternative to the regular sweet potato casseroles that are loaded with sugar. Since I made it just for me I used two cups of sweet potatoes and then kind of guessed on...