Press-ipes: Cinnamon Orange Sweet Potato Casserole

Earthy sweetness & bright citrus work in flavorful harmony to bring this Thanksgiving staple to life. A sprinkle of cinnamon and splash of bourbon add a touch of spice to offset the dish’s inherent sweetness for a mouthwatering bite.

For the Filling:

  • 4 medium sweet potatoes (~3lbs)

  • 3 tbsp brown sugar

  • 1/3 cup freshly squeezed orange juice

  • 1/4 cup heavy cream

  • 3 1/2 tbsp unsalted butter, melted

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1 tbsp bourbon

  • 1 tsp cinnamon

  • 1 dash orange bitters

For the Topping:

  • 2 tbsp unsalted butter, softened slightly

  • 1/2 cup dark brown sugar

  • 3/4 cup chopped pecans


Heat oven to 375 degrees. Bake Sweet Potatoes until very tender (~1 hour 20 mins). Remove and let cool. Reduce heat to 350 degrees. Cut potatoes in half, scoop out flesh and mash until smooth. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla, bourbon, cinnamon, orange bitters, and salt. Place in a casserole dish.

To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.

 

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Recipe adapted from NYT Cooking Sweet Potato Casserole (November 2017)