Spirited Sweet Potato Casserole


Spirited Sweet Potato Casserole Photo
Spirited Sweet Potato Casserole

YIELD Makes 8 servings

Sweet potatoes were introduced to the South by Africans and have become synonymous with "Southern cooking." High in vitamins C and A, sweet potatoes are available year-round.


2‑1/2 pounds sweet potatoes
2 tablespoons margarine
1/3 cup low-fat (1%) or fat-free (skim) milk
1/4 cup packed brown sugar
2 tablespoons bourbon or apple juice
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 egg whites
1/2 teaspoon salt
1/3 cup chopped pecans
3 whole pecans (optional)


  1. Preheat oven to 375°F. Bake potatoes 50 to 60 minutes or until very tender. Cool 10 minutes; leave oven on. Scoop pulp from warm potatoes into large bowl; discard potato skins. Add margarine to bowl; mash until potatoes are fairly smooth and margarine has melted. Stir in milk, brown sugar, bourbon, cinnamon and vanilla; mix well.
  2. Beat egg whites with electric mixer at high speed until soft peaks form. Add salt; beat until stiff peaks form. Gently fold egg whites into sweet potato mixture.
  3. Spray 1-1/2-quart soufflé dish with nonstick cooking spray. Spoon sweet potato mixture into dish; sprinkle chopped pecans around edge of dish. Place 3 whole pecans in decorative pattern in center of casserole, if desired.
  4. Bake 30 to 35 minutes or until soufflé is puffed and pecans are toasted. Serve immediately.
This recipe appears in: Southern
Serving Size: 1/8 of total recipe
Sodium 202 mg
Protein 3 g
Fiber <1 g
Carbohydrate 35 g
Cholesterol <1 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 21 %
Calories 203
Fat 1
Starch 2
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