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Orange-Pecan Topped Sweet Potato Casserole
From The Wednesday Market
<p>Mashed sweet potatoes seasoned with spices and topped with pecans makes a tasty side dish for turkey or pork.</p>Source: Taste of the South Magazine (Entered by Beverly Walter)
Serves: About 4 to 6 large servings
4 cups peeled, cooked, mashed sweet potatoes
1/3 cup evaporated milk
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons orange zest, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt, divided
2 large eggs
1/2 cup firmly packed dark brown sugar
1/3 cup butter, diced
3/4 cup pecan pieces
1/3 cup all-purpose flour
Step by Step Instructions
- Preheat oven to 350 degrees. Spray a shallow 1 1/2 quart baking dish with non-stick cooking spray.
- In a large bowl, combine sweet potatoes, milk, sugar, 1 tablespoon flour, 1/2 teaspoon orange zest,cinnamon, allspice, 1/8 teaspoon salt, and eggs; stir well with a whisk. Pour sweet potato mixture into prepared baking dish.
- In a medium bowl, combine brown sugar, remaining 1/3 cup flour, remaining 1 teaspoon orange zest, and remaining 1/8 teaspoon salt. Using a fork, cut in butter. Stir in pecans. Sprinkle over sweet potato mixture.
- Bake until pecan topping is browned, about 45 minutes.
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