A Holiday Favorite - Sweet Potato CasseroleCredit: Southerngirl09
This Delicious Recipe for Sweet Potato Casserole Belongs on Your Holiday Menu
Sweet potatoes are delicious anyway you fix them, but this recipe for sweet potato casserole is one of my favorites. The potatoes can be cooked ahead of time, even the day before, and refrigerated until you are ready to put the dish together. This recipe for sweet potato casserole is another one of my quick and easy favorites, and I hope it will be one of your favorites, too.
Not only are sweet potatoes tasty, they are also good for you, as noted in the following quote from AgriLIFE EXTENSION, Texas A & M System.
“As a main dish or prepared as a dessert, the sweet-potato is a nutritious and economical food. One baked sweet-potato (3 1/2 ounce serving) provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories making it valuable for the weight watcher. This nutritious vegetable provides 42 percent of the Recommended Daily Allowance (RDA) for vitamin C, 6 percent of the RDA for calcium, 10 percent of the RDA for iron, and 8 percent of the RDA for thiamine for healthy adults. It is low in sodium and is a good source of fiber and other important vitamins and minerals. A complex carbohydrate food source, it provides beta carotene which may be a factor in reducing the risk of certain cancers.”
NOTE: The above nutritional quote pertains to the sweet potato itself, and not to this recipe for sweet potato casserole.
Gather the ingredients to make this recipe for sweet potato casserole:
3 1/2 lbs. medium size sweet-potatoes, cooked
3/4 cup maple flavor pancake syrup
1/3 cup orange juice
1 tbsp. butter or margarine
Wash and cook the potatoes ahead of time. When they are cool enough to handle, cut into 1/2 inch slices, and place them in a lightly greased, shallow 2 or 2 ½ quart baking dish.
Mix 1/2 cup of the maple flavor pancake syrup, with the orange juice, and pour it over the potatoes.
Dot the top of the potatoes with butter, and cover the dish.
Bake in a preheated 325-degree oven for 20 – 30 minutes, or until the potatoes are hot, and they have absorbed some of the liquid.
Topping recipe for sweet potato casserole:
¼ cup all-purpose flour
3 tbsp. light brown sugar, packed
1/2 tsp. ground cinnamon
3 tbsp. butter or margarine
1/3 cup pecans, chopped coarse
To make the topping: mix the flour, brown sugar, and cinnamon in a medium size bowl. Work in the butter using two knives, a pastry blender, or rub it together with your fingertips, until the mixture resembles very coarse crumbs. Stir in the pecans. (Refrigerate the topping if you are making it ahead of time.)
Remove the potatoes from the oven. Uncover and sprinkle the topping on the potatoes.
Return it to the oven, and bake it uncovered for 15 minutes, or until the potatoes are bubbly and the topping is lightly browned.
Pour on the remaining ¼ cup of pancake syrup. Serve this delicious side dish while it is hot, and enjoy the many compliments that you will receive on your recipe for sweet potato casserole.
Be sure to bookmark this recipe for sweet potato casserole so you will be able to find it, and add it to your Holiday meal. Some of my other recipes you might want to add to your Holiday menu are: Southern Sweet Potato Pie Recipe – A Thanksgiving Tradition, Easy Breakfast Dish, Easy Corn Chowder, Christmas Homemade Fudge, and Scottish Shortbread. And for those Holiday leftovers, check out these recipes: Simple Turkey Recipe for Creamed Turkey on Brown Rice, 3 Thanksgiving Turkey Leftover Meals, and Leftover Ham Dish.
Better yet, don’t just save this recipe for sweet potato casserole for Holidays – make it for dinner tonight.