1 hr 30 mins
Chef Emanuela's Note:
by John Ryan (Just Good Food) You'll probably make this only once a year, but I think you'll find it a holiday keeper because orange and Madeira go so well with the natural sweetness of sweet potatoes. Another nice thing about this recipe is that whether you are taking this to a friend's home or making it for your own Thanksgiving dinner, you can make it a day or two in advance.
My Private Note
Units: US | Metric
- 6 large sweet potatoes, about 5 pounds
- 7 tablespoons butter, softened
- 1/2 cup half-and-half
- 1/2 cup madeira wine or 1/2 cup dry sherry
- 1 tablespoon grated orange rind
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1Jab the potatoes in several places with a fork and lay them on the rack of a 375 degree F oven for about an hour (put a cookie sheet on the rack below to catch drips). They are done when a knife slips in and out easily. Meanwhile, butter the 9-cup baking dish and set it aside.
- 2When the sweet potatoes are done, hold them under cold water and pull off the skin. It will come off in wide strips. Use an electric mixer or food processor to whip the potatoes with the butter, half & half, Madeira, orange rind, and spices. Taste and adjust the seasoning.
- 3Plop the mixture into a buttered baking dish (9 cup), level with the back of a spoon and top with chopped nuts or dot with slivers of butter.
- 4Cover and refrigerate if you are making this in advance.
- 5When you are ready to cook this, bake uncovered for 25 minutes at about 350 degrees F. (Plan on about 45 minutes if the casserole is cold.).
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Nutritional Facts for Sweet Potato Casserole With Madeira
Serving Size: 1 (71 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 137.9
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 5.0 g
- Cholesterol 21.5 mg
- Sodium 185.0 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 2.0 g
- Sugars 2.8 g
- Protein 1.4 g