The Best Thanksgiving Sweet Potato Casserole
November 18, 2008
So many clients and friends are always calling before Thanksgiving asking me for the “perfect” sweet potato casserole recipe. Well, here it is…This is my family’s favorite, and we have been making it for several years. Usually my sister, Julie, makes this for our family dinner, and she knows that she MUST prepare at least two. This recipe can be prepared a day or two ahead with no problem. Here are the directions: Spoon potato mixture into dish; cover and chill overnight. Uncover; let stand at room temperature 30 minutes. Sprinkle with brown sugar topping, and bake as directed.
Sweet Potato Casserole with Orange Liqueur
Prep: 20 minutes
Cook: 1 hour; 20 minutes
Yield: 8 servings
6 medium-size sweet potatoes (about 3 pounds)
3/4 cup sugar
1/2 (14-ounce) can sweetened condensed milk
3 tablespoons butter or margarine, melted
1 large egg
1 teaspoon grated orange rind
3 tablespoons orange liqueur (such as Grand Marnier) or orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg, divided
1 cup frimly packed light brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
1/3 cup butter or margarine, melted
1. Cook potatoes in boiling water to cover in Dutch oven 30 to 40 minutes or until tender; drain. Cool slightly and peel.
2. Combine potatoes, sugar and next 6 ingredients, and 1/4 teaspoon nutmeg in a large bowl; mash with a potato masher or beat at medium speed with an electric mixer until blended. Spoon into a lightly greased 13-x 9-inch baking dish.
3. Stir together remaining 1/4 teaspoon nutmeg, brown sugar and remaining ingredients; sprinkle evenly over sweet potato mixture.
4. Bake at 425F for 30 minutes or until throughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.