My friend, Laura, from New York asked me the other day about my Thanksgiving menu. I told her that it’s pretty traditional including our Classic Sweet Potato Casserole. She asked if there were marshmallows on top, and I laughed because this recipe doesn’t need any marshmallows. My sister, Julie, makes this Classic Sweet Potato Casserole every year on Thanksgiving. Most every year, she has to make two just so we are sure to have leftovers. What I love about this recipe is that you can make it ahead of time, and it freezes beautifully. Take it out the day before Thanksgiving and thaw it in the refrigerator. I photographed this recipe as it was thawing, and when I posted it on Facebook everyone commented how lovely it was. I spent some time lightening her recipe using just egg whites, low-fat condensed milk and reducing the sugar, and you can’t tell any flavor difference. Trust me on this one-it’s divine. Happy Thanksgiving to all of you and thank you for your continued support!
Classic Sweet Potato Casserole
1 hour, 45 minutes
6 medium sweet potatoes (about 3 pounds)
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat or almond flour
1/4 cup butter, melted
1. Cook potatoes in boiling water to cover in Dutch oven 30 to 40 minutes or until tender, and drain. Cool slightly, and peel.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and butter; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.