Thanksgiving

Orange-Ginger Sweet Potato Casserole is for Dinner.

Orange-Ginger Sweet Potato Casserole takes 15 minutes to prepare.

Orange-Ginger Sweet Potato Casserole takes 90 minutes to cook.

Orange-Ginger Sweet Potato Casserole makes 8 servings.

The ingredients for Orange-Ginger Sweet Potato Casserole are:

3 cups sweet potatoes (approx. 3 med)
2 cups carrots (approx. 2 large)
1 tablespoon orange zest
2 teaspoons finely minced fresh ginger root
2 egg yolks
salt and pepper to taste
1/4 cup orange juice, or to taste
1/2 cup 1% milk
1/3 cup chopped pecans, crushed

Here is how you make Orange-Ginger Sweet Potato Casserole:

1. Preheat oven to 450 degrees F (230 degrees C). Place oven rack in middle position. Lightly grease a 1 1/2 quart baking dish and set aside.2. Line a rimmed baking sheet with foil. Pierce each sweet potato several times with a fork and place on the prepared baking sheet.3. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1.5 hours.4. While the sweet potatoes are roasting in oven, peel and cut carrots. Place over steamer and cook until tender. Set aside when done.5. Remove sweet potatoes from the oven and cool about 15 minutes. Lower oven tempterature to 375 degrees F (190 degrees C).6. When sweet potatoes are cool enough to handle, cut in half and scoop flesh into the bowl of a food processor. Discard potato skins. Add the carrots, orange zest, ginger and egg yolks; process to make a smooth mixture. Season to taste with salt and pepper. Pour in the orange juice and milk. If desired, add more orange juice to taste. Spoon sweet potato mixture into prepared baking dish. Sprinkle top with pecans.7. Bake in preheated oven until heated through and pecans are toasted, about 30 minutes.Number of Servings: 8Recipe submitted by SparkPeople user DSTATZ.

The nutritional information for Orange-Ginger Sweet Potato Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 148.5

• Total Fat: 5.0 g
• Cholesterol: 52.0 mg
• Sodium: 124.9 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 4.2 g
• Protein: 3.7 g