This recipe uses less sugar and margarine than a traditional sweet potato casserole.
Cooking Method: Bake
Prep Time: 20
Cooking Time: null
Makes: 12 servings, 1/2 cup each
5 large sweet potatoes, (about 4 pounds)
1 teaspoon grated orange peel
1/3 cup fresh orange juice
2 tablespoons butter stick
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup chopped pecans
2 tablespoons all-purpose flour
1 tablespoon light brown sugar
1 tablespoon butter stick, melted
Preheat oven to 400°F.
Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until tender. Cool. Peel potatoes, place in large bowl, and mash.
Stir in orange peel, orange juice, 2 tablespoons butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well. Spoon into lightly greased 10×6-inch baking dish.
Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon Fleischmann’s; mix well. Sprinkle evenly over potatoes.
Bake 30 to 35 minutes or until hot. Let stand 5 minutes.
Nutrition Note: This recipe has been flavored with fresh orange and uses less sugar and margarine than a traditional sweet potato casserole.
Nutrition Note: Sweet potatoes are loaded with vitamin A and have a low glycemic index rating, which is important for diabetics. The carbohydrates that are present break down more slowly causing glucose levels to rise more gradually.
Baking sweet potatoes instead of cooking in water helps to bring out the natural sweet flavor.