Orange-Ginger Sweet Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups sweet potatoes (approx. 3 med)2 cups carrots (approx. 2 large)1 tablespoon orange zest2 teaspoons finely minced fresh ginger root2 egg yolkssalt and pepper to taste1/4 cup orange juice, or to taste1/2 cup 1% milk1/3 cup chopped pecans, crushed
1. Preheat oven to 450 degrees F (230 degrees C). Place oven rack in middle position. Lightly grease a 1 1/2 quart baking dish and set aside.
2. Line a rimmed baking sheet with foil. Pierce each sweet potato several times with a fork and place on the prepared baking sheet.
3. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1.5 hours.
4. While the sweet potatoes are roasting in oven, peel and cut carrots. Place over steamer and cook until tender. Set aside when done.
5. Remove sweet potatoes from the oven and cool about 15 minutes. Lower oven tempterature to 375 degrees F (190 degrees C).
6. When sweet potatoes are cool enough to handle, cut in half and scoop flesh into the bowl of a food processor. Discard potato skins. Add the carrots, orange zest, ginger and egg yolks; process to make a smooth mixture. Season to taste with salt and pepper. Pour in the orange juice and milk. If desired, add more orange juice to taste. Spoon sweet potato mixture into prepared baking dish. Sprinkle top with pecans.
7. Bake in preheated oven until heated through and pecans are toasted, about 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DSTATZ.
2. Line a rimmed baking sheet with foil. Pierce each sweet potato several times with a fork and place on the prepared baking sheet.
3. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1.5 hours.
4. While the sweet potatoes are roasting in oven, peel and cut carrots. Place over steamer and cook until tender. Set aside when done.
5. Remove sweet potatoes from the oven and cool about 15 minutes. Lower oven tempterature to 375 degrees F (190 degrees C).
6. When sweet potatoes are cool enough to handle, cut in half and scoop flesh into the bowl of a food processor. Discard potato skins. Add the carrots, orange zest, ginger and egg yolks; process to make a smooth mixture. Season to taste with salt and pepper. Pour in the orange juice and milk. If desired, add more orange juice to taste. Spoon sweet potato mixture into prepared baking dish. Sprinkle top with pecans.
7. Bake in preheated oven until heated through and pecans are toasted, about 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DSTATZ.
Nutritional Info Amount Per Serving
- Calories: 148.5
- Total Fat: 5.0 g
- Cholesterol: 52.0 mg
- Sodium: 124.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.2 g
- Protein: 3.7 g
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