Sweet Potato Casserole |  |
Ingredients
| 6 | medium sweet potatoes or yams (about 3 lb.)
| | 3/4 | cup
granulated sugar
| | 1/2 | 14-oz.
can sweetened condensed milk
| | 3 | tbsp.
butter, melted
| | 1 | egg
| | 1 | tsp.
orange peel
| | 3 | tbsp.
orange juice
| | 1/4 | tsp.
salt
| | 1/2 | tsp.
ground nutmeg, divided
| | 1 | cup
firmly packed light brown sugar
| | 1/2 | cup
chopped pecans
| | 1/2 | cup
chopped walnuts
| | 1/3 | cup
flour
| | 1/3 | cup
butter, melted
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Directions
 | Cook sweet potatoes in enough boiling water to cover in Dutch oven 30 to 40 minutes or until tender; drain. Cool slightly; peel. |  | Preheat oven to 425°F. Combine cooked potatoes, granulated sugar, condensed milk, 3 tablespoons melted butter, egg, orange peel, orange juice, salt and 1/4 teaspoon of the nutmeg in large bowl; mash with potato masher or beat at medium speed with electric mixer until blended. Spoon into lightly greased 2-quart baking dish. |  | Stir together remaining 1/4 teaspoon nutmeg, brown sugar, pecans, walnuts, flour and 1/3 cup melted butter; sprinkle evenly over sweet potato mixture. |  | Bake 20 minutes; cover with aluminum foil. Continue baking 10 minutes more or until thoroughly heated. |
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