Sweet Potato Casserole
User Reviews
4.5
Sweet Potato Casserole
Description
This Sweet Potato Casserole begins by peeling and cutting sweet potatoes into chunks, then sealing them in sturdy foil packets sprinkled with brown sugar and baked until tender. Once cooked, the potatoes are mashed together with butter, heavy cream, salt, cinnamon, black pepper, cayenne pepper, and fresh orange zest and juice, creating a creamy, flavorful base. The casserole is topped with a mixture of brown sugar and orange zest, then briefly broiled to form a lightly caramelized, aromatic crust. This preparation contrasts smooth and soft sweet potatoes with a sweet, fragrant topping accented by warm spices and bright citrus. The dish pairs well with a variety of main courses and offers a comforting side with seasonal warmth.
For make-ahead use, the casserole can be assembled and refrigerated before baking, adding the sugar and zest topping just prior to reheating in the oven at a moderate temperature followed by broiling to refresh the topping’s texture and aroma.
Ingredients
- 4 tablespoons light brown sugar or dark brown sugar
- 1 teaspoon orange from 1 orange, zest freshly grated; juice 2 tablespoons
- 3 pounds sweet potato peeled and cut into 1 1/2-inch pieces
- 4 tablespoons butter cubed
- ¼ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Adjust an oven rack to the middle position in the oven and preheat the oven to 400 degrees. F. Mix 3 tablespoons of the brown sugar and 1/2 teaspoon of the orange zest together in a small bowl until thoroughly combined (reserve the other 1/2 teaspoon orange zest for later). Set aside.
- Lay out 4 pieces of aluminum foil, each about 18 inches in length. Take two of the sheets and lay them perpendicular to each other (so it forms a thick cross) and do the same with the other two sheets of foil. Divide the sweet potatoes in half and put one half on one set of foil and the remaining potatoes on the other set of foil. Sprinkle the remaining tablespoon sugar over all the potatoes in both packets. Fold the opposite edges of the foil toward each other and crimp the edges to seal tightly. Place the packets inside a rimmed baking sheet and bake until the potatoes are tender, 45 to 60 minutes. Remove the baking sheet from the oven and preheat the broiler.
- Carefully open one end from each pouch, careful to avoid escaping steam, and pour the potatoes and any remaining liquid into a blender or food processor. Add the butter, cream, orange juice, salt, cinnamon and remaining 1/2 teaspoon orange zest, pepper and cayenne. Process until the mixture is completely smooth. Transfer the potatoes to a 2- or 3-quart baking dish (that is broiler safe) and sprinkle evenly with the reserved brown sugar/zest mixture. Broil the sweet potatoes until the topping is lightly browned and bubbly, 2 to 4 minute. Serve warm.
Notes
- This casserole can be made ahead and refrigerated, with the sugar and zest topping added just before baking.
- Reheat covered at 350°F for 15-20 minutes, then broil briefly to refresh the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 328kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 585mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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