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Sunday, October 9, 2011

Roasted Sweet Potato Casserole


Casserole:
  • Vegetable-oil cooking spray
  • 5 pound(s) sweet potatoes
  • 1/2 cup(s) fresh orange juice
  • 1/2 teaspoon(s) fresh-grated orange zest
  • 3 large eggs, lightly beaten
  • 1/2 cup(s) granulated sugar
  • 1 1/2 teaspoon(s) baking powder
  • 1 1/2 teaspoon(s) vanilla
  • 2 tablespoon(s) butter
Praline Streusel:
  • 2 cup(s) chopped pecans
  • 1 cup(s) (firmly packed) light or dark brown sugar
  • 1/2 cup(s) butter
  • 1 teaspoon(s) vanilla
  • 1/8 teaspoon(s) salt

Prepare casserole: Lightly coat a 9- by 13-inch pan with cooking spray and set it aside. Preheat oven to 350 degrees F. With a fork, prick sweet potato skins all over and roast on a baking sheet until soft, about 1 hour. Allow sweet potatoes to cool, then peel. Place in a large bowl and mash until smooth with a potato masher. Add orange juice and zest. Fold in eggs, granulated sugar, baking powder, vanilla, and butter. Pour the sweet potato mixture into the prepared pan. (At this point the casserole can be tightly covered and refrigerated until ready to serve.)
Make praline streusel: In a saucepan, place pecans, brown sugar, butter, vanilla, and salt and bring to a boil. Cook 2 minutes, then pour over sweet potato mixture. Bake until bubbly and brown, 40 to 45 minutes. Serve warm.

recipe source Delish



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