Sweet Potato Casserole

We have tried a lot of sweet potato casserole recipes. This one is our favorite for Thanksgiving. The spices are just right, and we like the carrots and sweet potatoes together. It is based on a Food Network recipe that I scale to fill a 13×9 inch pan and has a pecan topping.

Print Recipe

Sweet Potato Casserole

Prep Time

15 minutes

Cook Time

60 minutes

Servings

people

Ingredients

• 5 pounds sweet potatoes peeled, cut into 2 inch pieces
• 12 ounces carrots peeled, cut into 2 inch pieces
• 6 tablespoons brown sugar
• 3 tablespoons butter
• 1 teaspoon ginger
• 1 teaspoon orange zest
• 1 teaspoon ground cinnamon
• 2 eggs lightly beaten

Topping

• 1/2 cup chopped pecans
• 12 marshmallows large

Prep Time 15 minutes Cook Time 60 minutes Servings people Ingredients 5 pounds sweet potatoes peeled, cut into 2 inch pieces 12 ounces carrots peeled, cut into 2 inch pieces 6 tablespoons brown sugar 3 tablespoons butter 1 teaspoon ginger 1 teaspoon orange zest 1 teaspoon ground cinnamon 2 eggs lightly beaten Topping 1/2 cup chopped pecans 12 marshmallows large

Instructions

1. Place sweet potatoes in a stock pot. fill with water, and boil for 20 minutes.
2. Add carrots to stock pot and boil for 8 minutes longer.
3. Drain and then transfer to a stand mixer bowl. Add brown sugar, butter, orange zest and egg. Mix until just combined.

   
4. Pour into a 13×9 baking dish and sprinkle with pecans and optional marshmallows.

   
5. Bake uncovered for 30 minutes at 350F.

   

Powered by WP Ultimate Recipe