This sweet potato casserole is a dream come true for three reasons:

- It’s not crazy candy sweet, not covered with marshmallows or candied pecans or honey. Don’t get me wrong, marshmallow topped side dishes have never steered me wrong, but sometimes it’s nice to have an unadulterated but perfectly spiced sweet potato dish.

- The absence of sweet potatoes mean there is less of a chance my sister will set the oven on fire by leaving marshmallowed sweet potatoes in the oven for too long.

- No canned pineapple. Why would there be canned pineapple in sweet potatoes? Mistake.

Simple Sweet Potato Casserole

Epicurious October 2008

• 3 cups firmly packed unseasoned mashed sweet potatoes (about 3 pounds) (see headnote)
• 1/2 cup firmly packed light brown sugar
• 1/2 cup fresh orange juice
• 4 tablespoons (1/2 stick) butter, melted
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated orange zest
• 1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

1. Preheat the oven to 350° F. Butter a 2-quart casserole and set aside.

2. Combine all ingredients in a large mixing bowl, beating until smooth. Taste for salt and pepper and adjust as needed.

3. Scoop into the casserole, spreading to the edge and roughing the surface. Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.

4. Serve hot as an accompaniment to roast turkey, chicken, or pork. Good, too, with pork chops.

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Tags | casserole, holiday, ingredients, perfect, recipes, sweet potato, Thanksgiving