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Suggest a better description1. Adjust oven rack to middle position and heat oven to 400 degrees. Mix 3 tablespoons sugar and 1/2 teaspoon orange zest together in small bowl until thoroughly combined; set aside.
2. lay two 24 by 12-inch sheets of heavy duty aluminum foil perpendicular to each other inside rimmed baking sheet. Place sweet potatoes in center of foil and sprinkle with remaining 1 tablespoon sugar. Fold opposite sides of foil toward each other and crimp edges to seal tightly. Put baking sheet in oven and bake until sweet potatoes are tender, about 60 minutes. Remove baking sheet from oven and heat broiler.
3. Carefully open 1 end of foil pouch, taking care to avoid escaping steam, and pour potatoes and accumulated liquids into food processor. Add butter, cream, orange juice, salt, cinnamon, remaining 1/2 teaspoon orange zest, pepper, and cayenne and process until completely smooth, 30 to 60 seconds, scraping down bowl as needed.
4. Transfer potato puree to 2-quart souffle dish and sprinkle evenly with reserved sugar-zest mixture. Broil sweet potatoes until topping is lightly browned and bubbling, 2 to 4 minutes. Serve.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 353 | ||
Calories from Fat: 87 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 27.1mg | 8 % | |
Sodium 132.9mg | 5 % | |
Potassium 808.1mg | 21 % | |
Total Carbohydrate 64.6g | 19 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 57.6g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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