Sweet N' Spicy Sweet Potato Casserole

Sweet N' Spicy Sweet Potato Casserole

We celebrated an early Thanksgiving with my husband’s side of the family. We also got to tailgate together at the Ohio State-Iowa football game! We divided food prep for our Thanksgiving among all of us and I was assigned my banana bread and the sweet potato casserole. This sweet n’ spicy sweet potato casserole was a hit and everyone wanted the recipe (they already have the banana bread recipe in the family cookbook) so I thought I’d post it here in time for Thanksgiving.

For our large family gathering I doubled this recipe and for the small children I scooped part of the casserole into a separate dish before I added the cayennne pepper and left off the nuts. Sorry the picture looks a little out of focused in the corner but that’s the steam rising from the casserole!! This recipe is adapted from myrecipe.com.

3 pounds sweet potatoes
1/3 C. packed brown sugar
2 T. butter
2 T. orange juice concentrate
1 1/2 t. ground cinnamon
1/2 t. cayenne pepper
1/2 t. salt
2 large eggs
1/4 C. chopped pecans

Preheat oven to 350 degrees. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave on high 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes.

Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next six ingredients and beat until smooth.

Spoon mixture into a 1 1/2 quart baking dish; sprinkle with pecans. Bake at 350 degrees for 45 minutes or until thoroughly heated.
Yield 8 – 1/2 Cup servings

Share this post
One Response to “Sweet N' Spicy Sweet Potato Casserole”
  1. Beth says:

    This was yummy!!!

Leave a Reply