Mom's sweet potato casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Sweet potatoes |
| 2 | Eggs; beaten | |
| ¼ | cup | Brown sugar |
| ¼ | cup | Orange juice |
| 6 | tablespoons | Butter; melted |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| ⅔ | cup | Pecan halves |
| ¼ | cup | Brown sugar |
| 2 | tablespoons | Orange juice |
| 2 | tablespoons | Butter |
Directions
FOR SYRUP
Prehat oven to 375 degrees F. Peel and boil sweet potaoes until soft; cool slightly. Mash potaoes until creamy. Add eggs, brown sugarm orange juice, butter, cinnamon and cloves and mix well. Place in a lightly greased 2-quart casserole and smooth the top. Set aside. IN a small saucepan over medium heat, warm brown sugar, orange juice and butter until melted. Arrange pcans on top of sweet potatoes and drizzle with syrup. Bake for 35 minutes, Nutritional info per serving: 324 cal; 4g pro, 37g carb, 19g fat ((51%)
Source: The Complete Vegetarian column, Pam Smith O'Hara Miami Herald, 11/16/96 format by Lisa Crawford, 7/14/96