Sweet Potato Casserole


4 medium-large sweet potatoes (about 3 pounds)

6 tablespoons brown sugar

¼ cup orange juice

¼ cup heavy cream or whole milk

3 ½ tablespoons unsalted butter, melted

1 teaspoon vanilla extract

½ teaspoon salt


3 tablespoons unsalted butter, softened slightly

½ cup dark brown sugar

¾ cup chopped pecans


To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.

When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.

To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.


Trans Fat: 0 grams
Fat: 20 grams
Calories: 350
Saturated Fat: 8 grams
Unsaturated Fat: 10 grams
Sodium: 221 milligrams
Sugar: 22 grams
Fiber: 5 grams
Carbohydrate: 43 grams
Protein: 3 grams