The Faithful Foodie

November 19th, 2009 1 Comment

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.

Ingredients
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