Saturday, October 20, 2012

Harvest Sweet Potato Casserole

A lovely alternative to the sickeningly sweet marshmallow stuff (that I love still).

3 1/2 lb. sweet potatoes, cut into 3/4" cubes
1 large onion, diced
2 Tbsp. butter
1 1/2 fresh (or frozen and thawed) cranberries
2/3 cup brown sugar
1/4 cup orange juice
1 tsp. salt
1 tsp. nutmeg
1 tsp. ground ginger
1 tsp. cinnamon
1 cup pecans, chopped

Preheat oven to 450.  In a greased 9x13 pan, roast sweet potatoes for about 25 minutes until they become tender.

Meanwhile, in a nonstick pan, fry onions in butter until they are translucent.  Mix remaining ingredients together.

After removing the sweet potatoes from the oven, turn oven down to 350 and add onions with butter drippings to the pan.  Stir in remaining ingredients.  Cook uncovered for about 40 minutes, stirring at least once during cooking.

For 1/12 of this recipe, you get about 130 calories.  And it's pretty fantastic as a side dish.

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