Orange-Ginger Sweet Potato Casserole

Orange-Ginger Sweet Potato Casserole

Grover P. 0

"This is my version of a traditional Thanksgiving favorite. I love sweet potatoes, but find I don't need any sweetener, so I substituted orange juice. You'll find yourself serving this casserole quite often! You can cut the prep time on serving day by cooking the sweet potatoes up to two days in advance; simply remove their skins and store in the fridge in an airtight container until needed."

Ingredients 2 h {{adjustedServings}} servings 182 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Place oven rack in middle position. Lightly grease a 1 1/2 quart baking dish, and set aside.
  2. Line a rimmed baking sheet with foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.
  3. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
  4. Remove sweet potatoes from the oven, and cool about 15 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
  5. When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into the bowl of a food processor. Discard potato skins. Add the orange zest, ginger; and egg yolks; process to make a smooth mixture. Season to taste with salt and pepper. Pour in the orange juice and milk; if desired, add more orange juice to taste. Spoon sweet potato mixture into prepared baking dish. Sprinkle top with pecans.
  6. Bake in preheated oven until heated through and pecans are toasted, about 30 minutes.
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Reviews 22

  1. 24 Ratings

Amanda J.

Great alternative to the overly sweet sweetpotato dishes! I do suggest that you do not waste time in roasting the potatoes - way too much time and effort. If you have a pot with a steam basket, try this: Fill pot with water (up to about 2 inches below basket) & start heating it up on the stove. While your water is heating, peel and cut your potatoes into pieces - as uniform as possible - so it cooks evenly. By the time you are done prepping, the water should be just about boiling. Just fill up the basket with your potatoes and place the lid on. It took me about 10 minutes to steam mine, because I cut it into about 1/2 inch squares. You will be able to tell when they are tender enough to mash in the processor and you don't have to wait for them to cool down like you would with baking! Makes the whole first step take about 20 minutes, versus 90+. I also added about a dozen drops of red pepper sauce (tapatio or you could use tabasco) - not enough to make it spicy, just to impart more depth to the flavor.

Alison J.

I made this casserole for Thanksgiving and highly recommend it. I dislike over-sweetened sweet potatoes on the dinner table (too much like dessert). This recipe was exactly what I was looking for. It is similar to the old, standard combination of sweet potatoes and orange juice, but has some added body from the eggs and milk. I used the juice and zest from two whole oranges and the casserole had a nice, orangy flavor. Next time I might add more ginger, as I didn't taste that much.


I also dislike the all-too sweet and rich yam casseroles. This was a wonderful and healthy change of pace! I wrapped the potatoes in foil and put them in the oven while my turkey was baking. After taking out and resting the turkey, I popped the casserole into the oven to bake, making this so convenient to make and not taking up oven space. I loved the subtle sweetness and the blend of flavor with the orange and ginger. I did add some candied ginger to the food processing of ingredients and liked that alot. With the addition of the egg, this puffed up nicely. The crunch of the roasted pecan added wonderful flavor and texture. I was tempted to sub out some of the oj for some bourbon but I decided I will try that next time. I love sweet potatoes with a holiday meal but up to this point I usually baked them because of being so turned off by 'dessert casseroles'. One could add honey if the sweet potato was not sweet enough. *I also used fat free plus milk, which is skim but has the taste and appearance of 2%. Thanks so much for this wonderful recipe!