Orange–Sweet Potato Casserole

Orange–Sweet Potato Casserole: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

4 medium sweet potatoes, peeled and coarsely chopped (or garnet yams, if you can find them)

Cooking oil spray

1 egg

1 teaspoon vanilla extract

1 tablespoon (15 ml) 100 percent maple syrup (grade B for more nutrients and flavor)

2 to 4 tablespoons (28 to 60 ml) fresh-squeezed orange juice

1 1/2 teaspoons (3 g) orange zest

4 drops orange extract, optional

3 tablespoons (42 g) butter, softened

3 tablespoons (40 g) Sucanat, brown sugar, or xylitol

3/4 cup (83 g) chopped toasted pecans

Cooking Instructions:

Place the sweet potatoes in a large pot of boiling water. Cook for 15 to 20 minutes, or until soft, and drain well.

While the potatoes are boiling, preheat the oven to 350°F (180°C, or gas mark 4). Spray a 7 × 11-inch (18 × 28-cm) baking pan with a neutral cooking oil and set aside.

In a mixer beat together the cooked sweet potatoes, egg, vanilla, syrup, 2 tablespoons (28 ml) of the orange juice, zest, and extract until smooth and creamy. If the potatoes are a little dry, add more orange juice, 1 tablespoon (15 ml) at a time, until you reach the desired consistency. Spread the mixture into the prepared baking pan. In a medium bowl, mix together the butter, Sucanat, and pecans. Crumble the mixture evenly over the top of the potatoes and bake for 25 to 30 minutes, or until hot and fragrant.