Sweet potato casserole recipe from the Chicago Sun-Times.

3 pounds canned sweet potatoes
3/4 cup orange juice
2 large eggs
2 tablespoons melted butter
2 tablespoons sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Salt and pepper

Topping:

1/2 cup flour
1/4 cup plus 2 tablespoons golden brown sugar
1/2 teaspoon cinnamon
1/4 cup butter
1/2 cup pecans

Preheat oven to 350 degrees. Grease 8-inch baking dish.

Mash sweet potatoes. Add orange juice, eggs, butter, sugar, cinnamon and nutmeg. Beat until smooth. Season with salt and pepper. Spoon mixture into dish.

For the topping, combine flour, brown sugar and cinnamon. Cut in butter. Mix in pecans. Sprinkle topping over potatoes.

Bake for 30 minutes.

Makes 6 servings.

This entry was posted on Thursday, November 8th, 2007 at 10:41 am and is filed under Holiday Recipes, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.