Prep 1 hr
Cook 25 mins
Adjust all spices to taste. Make this up to a day in advance, refrigerate then bake the following day. Make certain to bake the sweet potatoes not boil them.
- 6 sweet potatoes
- 1⁄3 cup brown sugar (use more if desired)
- 1⁄4 cup butter, room temperature (not melted!)
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1 -2 teaspoon orange zest
- 1 teaspoon cinnamon
- 3⁄4 teaspoon allspice
- 1 teaspoon nutmeg
- salt and pepper
- 1 1⁄2 cups toasted pecans (can use more or less pecans)
- Set oven to 400 degrees.
- Place the sweet potatoes on a cookie sheet and prick all over with a fork.
- Bake for about 1 hour or until JUST fork-tender (do not over-bake them!).
- Cool slightly and cut in half.
- Scoop out the pulp and place in a large bowl (discard the peel).
- Add in brown sugar (starting with 1/3 cup) butter, lemon juice, orange peel, cinnamon, allspice, nutmeg and egg yolk.
- Using an electric mixer, beat until smooth.
- Season with salt and pepper to taste, and adjust the brown sugar and spices to taste.
- Add in toasted pecans and mix to combine.
- Spread the mixture in a large baking dish.
- At this point you can cover and refrigerate up to 1 day before baking.
- Bake in a 350 degree oven for about 25 minutes.
My family loves sweet potato pie, but never eats the various sweet potato casseroles I have made for Thanksgiving. This year, I decided to try this one and cook it in corn husks--more for it's decorative potential than for any hope of them actually eating it. They cooked up beautifully (I steamed 1/4-cup bundles for about 20 minutes) and were actually favorably received. They held together perfectly cooked in the corn husks. I did think the orange zest was a bit overpowering and I would leave it out entirely next time. All in all, a very good recipe!