Sweet Potato Casserole with Orange Zest

Sweet Potato Casserole

filling:

  • 4 large sweet potatoes
  • 1 tablespoon olive oil
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 eggs
  • 1 can sweetened condensed milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • zest of 1 orange

topping:

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, cold
  • 1 cup chopped pecans


Preheat the oven to 350.  Rub the potatoes with the olive oil and wrap each in a piece of foil.  Place on a baking sheet and bake the potatoes until very soft, about 1 1/2 hours.  Set aside until cool enough to handle, then peel off the skin - it should come off very easily.

In your food processor, puree the potatoes, melted butter, eggs, sweetened condensed milk, cinnamon, nutmeg and orange zest until smooth.  Spread into a greased 9x13 baking dish.

In a bowl, combine the brown sugar, flour and salt.  Use a pastry cutter to cut the butter in until coarse and crumbly.  Stir in the pecans.  Sprinkle the topping over the sweet potatoes.  (At this point, the casserole can be baked and served right away, or covered and refrigerated up to two days before baking.)

Bake at 350 for 35-40 minutes, until the topping is golden brown.


Recipe from Curly Girl Kitchen

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