- 4 sweet potatoes, scrubbed
- 1 tablespoon orange zest
- 2 teaspoons finely minced fresh ginger root
- 2 egg yolks
- salt and ground black pepper to taste
- 1/4 cup orange juice, or to taste
- 1/2 cup 2% low-fat milk
- 1/3 cup chopped pecans
- Preheat oven to 450 degrees F (230 degrees C). Place oven rack in middle position. Lightly grease a 1 1/2 quart baking dish, and set aside.
- Line a rimmed baking sheet with foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.
- Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
- Remove sweet potatoes from the oven, and cool about 15 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
- When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into the bowl of a food processor. Discard potato skins. Add the orange zest, ginger; and egg yolks; process to make a smooth mixture. Season to taste with salt and pepper. Pour in the orange juice and milk; if desired, add more orange juice to taste. Spoon sweet potato mixture into prepared baking dish. Sprinkle top with pecans.
- Bake in preheated oven until heated through and pecans are toasted, about 30 minutes.
03/28/2018
recipepes.com
Orange-Ginger Sweet Potato Casserole, recipe
PT15M
PT1H
5
455 calories