Mini Sweet Potato Casserole

• 1 12 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
• 13 cup orange juice
• 3 12 tablespoons light butter, melted
• 2 tablespoons fat-free half-and-half
• 12 teaspoon pumpkin pie spice
• 18 teaspoon salt
• 18 teaspoon black pepper
• 2 tablespoons finely chopped walnuts

1. Preheat oven to 400.
2. Place sweet potatoes in medium pot and fill with enough cool water to cover potatoes.
3. Bring to a boil.
4. Cover and cook until very tender, about 10 minutes.
5. Drain potatoes and place in medium mixing bowl.
6. Add orange juice, butter, half and half, and pumpkin pie spice.
7. With electric hand mixer, beat mixture until smooth.
8. Add salt and pepper.
9. Divide mixture among 6 - 4 ounce ramekins and sprinkle 1 teaspoon of the walnuts over top of each.
10. Bake 10-12 minutes or until walnuts are lightly toasted and tops of potatoes are lightly browned.

sweet potatoes, orange juice, light butter, pumpkin pie spice, salt, black pepper, walnuts

Taken from www.food.com/recipe/mini-sweet-potato-casserole-390472 (may not work)