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Photo: Jillian Atkinson
Servings:8Jump to Nutrition Facts
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
It’s that time of year when the bright-flavored light meals of summer morph into the more autumnal tastes that will grace our tables during the coming months. The taste spectrum cycles from the vine-ripe tomatoes, bitey chiles and sweet corn to those ofBrussel sprouts, cabbages,root vegetablesand, dare I say it,pumpkin spices. It’s time to bring out thoseroasting pansand casserole dishes.
The casserole came to the table piping hot in a Pyrex dish that had its own holder for table use. That was so long ago that the Pyrex dish would now be revered as mid-century modern. The casserole was topped with gooey melted marshmallows. While I loved them then, now, like my friend, Julia, I feel that the marshmallows are overkill that should probably stop after diners leave the kiddie table.
Many more-adult versions of this classic casserole swap out the marshmallows for some form of pecan, either layered or mixed into a topping. However, I’m a quirky eater who doesn’t like the texture of nuts in my food, and I don’t want to spend the meal picking pieces of pecan out of my sweet potatoes, even if they’re toasted in butter beforehand! Up until recently, it’s been, “Give me plain sweet potatoes—that’s enough!”
Then a friend introduced me to a pecan liqueur called Rivulet. It was a revelation.
The liqueur, a brandy infused with the distinctive taste of roasted pecans, gave me the hint of toasted pecan flavor that I liked without those pesky nut pieces sticking in my teeth. It was the perfect addition to what I’m now calling my “Purist’s Simple Sweet Potato Casserole.”
Jillian Atkinson
Cook Mode(Keep screen awake)Ingredients4cupscubed peeled sweet potatoes (about 5-6 medium potatoes or 2 pounds)2large eggs, beaten½cupdark brown sugar, packed⅓cupwhole milk⅓cupunsalted butter, softened¼cuppecan liqueur (see Tip)½teaspoonvanilla extract¼teaspoonlemon juice½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
4cupscubed peeled sweet potatoes (about 5-6 medium potatoes or 2 pounds)
2large eggs, beaten
½cupdark brown sugar, packed
⅓cupwhole milk
⅓cupunsalted butter, softened
¼cuppecan liqueur (see Tip)
½teaspoonvanilla extract
¼teaspoonlemon juice
½teaspoonsalt
Directions
Bring a medium saucepan of water to a boil. Add sweet potatoes and return to a boil; reduce heat and simmer until the sweet potatoes are fork-tender, about 15 minutes. Drain.
Transfer the sweet potatoes to a large bowl. Mash with a fork until mostly smooth. Add eggs; stir until combined. Add brown sugar, milk, butter, liqueur, vanilla, lemon juice and salt; stir until combined. Spread the mixture evenly in the prepared dish.
Bake until heated through, about 25 minutes. Serve hot.
Tip
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)215Calories9gFat30gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
