Name: Sweet Potato Casserole
Yield: Makes 6 to 8 servings
Ingredients: 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

Sweet Potato CasseroleLara Ferroni

I particularly like this sweet potato casserole because it isn't candy-sweet—no marshmallows, no canned crushed pineapple, no honey, and not very much sugar. I don't boil the sweet potatoes before I mash them; I bake them so they're less watery and have better flavor. Here's how: Pierce each sweet potato with a sharp-pronged kitchen fork, set on a baking sheet, then bake on the middle oven shelf for about 1 hour at 400° F. or until you can pierce a potato easily with a fork. Cool the potatoes to room temperature, peel, then mash until light and fluffy.

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