"Not Too Sweet" Potato Casserole

"Not Too Sweet" Potato Casserole
Staff Writer
Thinkstock/iStockphoto

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. 

10
Servings
378
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.      

Nutritional Facts

Total Fat
19g
27%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
10mg
3%
Carbohydrate, by difference
48g
37%
Protein
8g
17%
Vitamin A, RAE
12µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
33mg
3%
Fiber, total dietary
9g
36%
Folate, total
33µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
97mg
14%
Selenium, Se
8µg
15%
Sodium, Na
379mg
25%
Water
38g
1%
Zinc, Zn
1mg
13%

Potato Casserole Shopping Tip

Ingredients like rice, pasta, and beans make for great casserole bases – they are inexpensive, come in a variety of sizes and flavors, and can stretch meat and vegetables a long way.

Potato Casserole Cooking Tip

Making two casseroles is just as easy as making one – freeze the second for busy days ahead.