Sweet Potato Casserole
- 4 medium sweet potatoes or 2 15-ounce cans sweet potatoes, packed without liquid or in water, drained if packed in water
- Cooking spray
- 1/4 cup fresh orange juice
- 2 tablespoons chopped walnuts
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon brandy flavoring
- If using fresh sweet potatoes, pour enough water into a stockpot to cover them.
- Bring the water to a boil over high heat.
- Add the sweet potatoes.
- Return to a boil.
- Boil for 25 to 30 minutes, or until tender.
- Using tongs or a slotted spoon, transfer the sweet potatoes to a large bowl of cold water.
- Soak until cool enough to handle.
- Put the sweet potatoes (fresh or canned) in a medium bowl.
- Mash the sweet potatoes.
- Meanwhile, preheat the oven to 375F.
- Lightly spray a 1-quart glass casserole dish with cooking spray.
- Set aside.
- Stir the remaining ingredients into the sweet potatoes.
- Spoon into the casserole dish, gently smoothing the top.
- Bake for 25 minutes, or until heated through.
- (Per serving)
- Calories: 144
- Total fat: 2.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 0.5g
- Cholesterol: 0mg
- Sodium: 72mg
- Carbohydrates: 28g
- Fiber: 4g
- Sugars: 7g
- Protein: 3g
- Calcium: 36mg
- Potassium: 389mg
- 2 starch
sweet potatoes, cooking spray, orange juice, walnuts, ground nutmeg, brandy flavoring
Taken from www.epicurious.com/recipes/food/views/sweet-potato-casserole-391965 (may not work)