Saturday, November 23, 2013

Sweet potato casserole

My adaptation of the Southern Living classic, with less butter, maple syrup and orange juice instead of the sugar and milk and no pecans. I also bake the potatoes in the oven instead of boiling...  more carmelizaed potato sweetness!
  • 6 medium sweet potatoes*
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup butter
  • 1/3 cup orange juice (fresh squeezed, if possible)
Scrub potatoes, rub skins with oil and prick with fork.  Bake  at 400 degrees for about an hour, or until soft.  Cool; skins will loosen and peel off easily. Mash in a large mixing bowl.
Beat eggs and stir into potatoes.  Add syrup, vanilla and orange juice and mash until smooth.  Pour into greased casserole dish.

Topping: (if you family doesn't insist on marshmallows)
Cut 2 tablespoons butter into 2 tablespoons flour until crumbly; mix with 1/3 cup brown sugar. Sprinkle over top.  Bake at 350 for 30 minutes or until hot and bubbly.

*"Medium" must have meant something much smaller than today's typical sweet potato when this recipe was written.  Usually I need no more than 3-4 of today's size potatoes, and that's with saving a cup for muffins.

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