"Not Too Sweet" Potato Casserole
There's one problem with sweet potatoes, and it's that they're often too sweet. This casserole, created by eMeals founder Jane DeLaney, perfectly balances the flavors with acid from orange juice and milk, so there's a hint of sweetness, but not too much.
- 6 cooked large sweet potatoes, peeled and cut into cubes
- 2 Cups sugar
- 4 eggs, lightly beaten
- 2 Teaspoons vanilla
- Juice from 2 oranges
- 1 Cup milk
- 1 stick butter, melted
- 1 Cup brown sugar
- 2/3 Cups flour
- 1 Cup chopped pecans
- 1 stick butter, softened
Preheat the oven to 350 degrees. In a large bowl, combine the sugar, eggs, vanilla, orange juice, milk, and melted butter. Gently fold in the potatoes, without completely mashing the potatoes. Pour into a greased 9-by-13-inch baking dish.
In a medium bowl, toss together the brown sugar, flour, pecans, and softened butter. Crumble the topping over the top of the potatoes. Bake for 30-40 minutes, or until the middle is hot and topping is browned.