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Sweet Potato Casserole With Orange Juice
"Sweet Potato Casserole was such a hit at our pot luck, and it was so QUICK to fix!"
| Not just another vegetarian casserole recipe, this low sodium recipe is fast to fix, and really tasty!
To save time, I sometimes bake the potatoes the night before as I cook dinner. Then, the next day the casserole recipe is ready to put together in just a few minutes.
Only 36 mg of sodium per serving! Your family and guests will never suspect that this is a low sodium recipe, it is so good.
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Using fresh nutmeg is really good, but if you don't have fresh nutmeg on hand, bottled will substitute just fine, just increase it to taste.
If you choose to bake the potatoes earlier, this is an easy 30 minute meal from baking to table. Just add a tossed salad, and perhaps some rolls for a delicious vegetarian dinner.
Sweeet Potato Casserole | Sweet Potato Casserole | | | | | | 5 | | sweet potatoes | | | 1/3 cup | | orange juice | | | 1/4 cup | | chopped walnuts | | | 1/4 tsp | | freshly ground nutmeg | | | 3 Tbs | | unsalted butter | | | 1/2 cup | | milk - (or enough to make them smooth) | | | | | | | 1 | Preheat oven to 400* | | 2 | Wash the potatoes, and prick them lightly all over with a fork. Place them on a baking sheet and bake for 45-55 minutes, until a fork inserted into the center comes out easily. Remove from oven, and let cool for 15 minutes. Lower the oven temperature to 375* and leave it on. | | 3 | When the potatoes are cool enough to handle, slip the peels off and discard the peels. | | 4 | In a large bowl, mash the sweet potatoes with the butter and nutmeg. Add the orange juice and mash some more. Add the milk slowly, adding just enough to make them creamy. | | 5 | Stir in the nuts and pour all into a greased baking dish. | | 6 | Bake for 25-30 minutes, until the top is beginning to brown and it is heated through. | | 7 | Serve. | | | | | Servings: 8 | | Yield: 1/2 cup serving size | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | | | | | | | | Amount Per Serving | | | | | Calories | | 292.64 | | | Calories From Fat (34%) | | 100.10 | | | | | % Daily Value | | Total Fat 11.39g | | 18% | | | Saturated Fat 5.05g | | 25% | | | Cholesterol 43.23mg | | 14% | | | Sodium 36mg | | 12% | | | Potassium 120.27mg | | 3% | | | Carbohydrates 35.78g | | 12% | | | Dietary Fiber 4.23g | | 17% | | | Sugar 20.19g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 31.56g | | | | | Protein 12.66g | | 25% | | | | | | | | | | | | |
Russet potatoes and yams are easily substituted for the type of potatoes called for in this recipe. Or try a combo of half russet potatoes and half sweet potatoes. It's all good!
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