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.

　　

Ingredients

Makes 6 to 8 servings

　　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

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

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

　　Reprinted with permission from A Love Affair with Southern Cooking by Jean Anderson, © 2007 William Morrow Cookbooks, an imprint of HarperCollins Publishers