Easy Sweet Potato Casserole
Get a head start on holiday cooking with this Make Ahead Sweet Potato Casserole. No marshmallows in sight, just a perfect balance of sweet and savory with pecans, orange zest, black pepper and cinnamon.
Ingredients
- 1 ½ pounds sweet potatoes peeled and cut into 2-inch cubes
- Nonstick cooking spray
- ⅓ cup + 2 tablespoons light brown sugar
- ⅓ cup milk
- 6 tablespoons unsalted butter melted
- 1 teaspoon orange zest
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¾ teaspoon kosher salt divided, plus more for boiling potatoes
- ¾ cup finely chopped pecans
- ⅓ cup all-purpose flour
Instructions
- Place potatoes in large pot and fill pot 3/4 of the way with cold water. Salt water liberally. Heat to boiling over medium-high heat and cook 15 to 20 minutes, or until potatoes are very tender. Drain and return to pot.
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
- Mash potatoes with potato masher.
- Add 2 tablespoons brown sugar, milk, 4 tablespoons butter, orange zest, black pepper, cinnamon, vanilla and 1/2 teaspoon salt and stir until well combined. Transfer mixture to prepared baking dish.
- In medium bowl, stir pecans, flour, remaining 1/3 cup brown sugar, remaining 2 tablespoons butter and remaining 1/4 teaspoon salt until well combined.
- Evenly spoon the pecan mixture over the sweet potato mixture. Transfer to oven and bake 25 to 30 minutes or until golden brown.
Calories: 287kcal, Carbohydrates: 34g, Protein: 3g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 273mg, Potassium: 370mg, Fiber: 4g, Sugar: 15g, Vitamin A: 12353IU, Vitamin C: 2mg, Calcium: 60mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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