*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I thought this recipe was great! Had to double it for 15 people. Did use fresh sweet potatoes approx 4 lbs for that may people peeled and boiled for 15 minutes till tender smashed with a fork and followed rest of recipe. Did substitute brown sugar for white. Turned out delicious! Next time will dot with some butter and a tad brown sugar and pecans over top for more of a crust while baking.
I used jarred Valencia Orange Peel and I think that was a mistake. Since it was not freshly grated orange zest I probably should have used less. The amount I used caused a bitter taste that overpowered the eggnog. Since sweet potato and eggnog are two of my favorite foots that was a disappointment. In all fairness it was my fault for making the substitution; so I'm not taking any points away from the recipe. I will try again with fresh orange zest. I just wanted to share my experience so others wouldn't make the same mistake. Happy cooking!
We're not big on "sweet" sweet potato casseroles so the only change I made was to reduce the sugar. This is so easy to make and the orange zest gives you a nice pop of freshness really enhancing the flavor of the sweet potatoes. Unfortunately I thought the eggnog flavor was lost. I cut this recipe in half using one can of sweet potatoes and two of us finished it off (and we didn't pig out either). In this house I think the full recipe would serve 6 not 8 so the number of servings might be one thing that you consider. Good weeknight side dish served with a pork roast. Certainly would make again.