Sweet Potato Casserole(Makes 12 Servings)
A creamy, flavorful sweet potato casserole with orange and lemon zest, topped with brown sugar, perfect for holiday gatherings or comforting family dinners.
Ingredients
Instructions
- Heat oven to 400°F.
- Cook unpeeled whole sweet potatoes in boiling water until tender.
- Slip off skins and mash potatoes until smooth.
- Add eggs, cream, melted butter, orange and lemon rind, salt, nutmeg, and ground cloves to the mashed potatoes.
- Beat until light and fluffy.
- Turn mixture into a 1 1/2-quart baking dish.
- Sprinkle with brown sugar.
- Bake for 30 minutes at 325°F.
Tips & Substitutions
For creaminess, you can substitute light cream with coconut milk or almond milk for a dairy-free version. If you prefer a less sweet dish, reduce the sugar by half or use maple syrup. To save time, consider using pre-cooked or canned sweet potatoes. Adding a pinch of cinnamon can enhance the flavor profile, complementing the nutmeg and cloves.
Serving Suggestions
This Sweet Potato Casserole pairs beautifully with Deb'S Perfect Corn Bread for a comforting meal. Serve it alongside roasted meats or as part of a vegetarian spread. It also works well with green bean casserole or a fresh salad, making it a versatile dish for holiday gatherings or family dinners.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for about 1-2 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Casserole(Makes 12 Servings) contains roughly 398 calories, with 6g protein, 61g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (54% of the Daily Value) and vitamin C (47% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 650mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes for this recipe?
Yes, you can use canned sweet potatoes, but be sure to drain them well and adjust the amount of sugar since they are often sweeter than fresh ones. Mash them thoroughly to achieve a smooth consistency before mixing in the other ingredients.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator before baking. Just cover it tightly with foil. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it’s heated through.
What can I use instead of eggs in this recipe?
To make this dish egg-free, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal substitute (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Both options help bind the ingredients together while maintaining the flavor and texture of the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).