Loved this recipe of Ina's as I do most her recipes in general. But this one in particular really stood out because of the orange juice/zest that was added to the mix. It is a good recipe if you are not wanting something too sweet. Her recipe doesn't call for candied pecans, but how can you have sweet potato casserole without them? Try it now so you can be one step ahead of Thanksgiving day menu planning. It was a huge hit as well as the stuffing (recipe coming soon) when we had family over and had Thanksgiving in July.
6 sweet potatoes
1/2 cup orange juice (zest half of orange before juicing)
1/2 cup heavy cream
1/2 stick unsalted melted butter
1/4 cup light brown sugar
1/2 tsp ground nutmeg
1 tsp cinnamon
1 tsp salt
1/2 tsp black pepper
1 cup candied pecans
Thanksgiving in July
Preheat oven to 375 degrees.
Scrub the potatoes, prick them several times with a knife, and bake for 1 hour or until soft.
Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice and zest, heavy cream, melted butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined and transfer to a baking dish.
Bake the potatoes for 20 to 30 minutes, until heated through.
In the meantime, make the candied pecans. Melt some butter and brown sugar in a skillet and mix in the pecans. Stir to evenly coat and let brown for just a few minutes. Remove from heat and lay flat on wax or parchment paper to cool. Once the sweet potato casserole comes out of the oven, spread on top.
Source:adapted from Ina Garten