Sweet citrus sweet potato casserole with orange,vanilla candied nuts

I know Thanksgiving was a week ago, but I just couldn't resist sharing this recipe. It is super delicious and a great way to warm up this fall. There is just such a great flavor and texture contrast with the gingersnap crust, the soft sweet potato and the whole, sweet crunch of the nut topping. I have never actually candied nuts before so this was an experience. The casserole was actually for a potluck, but I decided to toss a mini version in a ramekin for a me-sized treat for later.


The individual portions turned out even better than the full sized. I also think small portions are a little classier, or maybe that is not the word I'm looking for. Eating something from a ramekin can make a person feel special, like a little treasure. It's like when you were a kid and you brought home the pictures you drew in kindergarden. I felt so special when my mom would hang it on the refrigerator. That's how I feel when I make individual portions. Except it's better because I get to eat it! I hope this dish is as comforting to you as it was to me. Happy Holidays.

the candied nuts:

2 c. mixed nuts, I used pistachios, pecans, almonds, and cashews
2 c. sugar
2 c. vegetable oil
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 tsp. orange extract

Blanche the nuts for 1-2 minutes. Drain and lay on towels to get rid of most of the liquid. In a bowl mix together the sugar, spices, and extracts. Coat the nuts in the flavored sugar. In a deep pan, heat the vegetable oil until a nut placed in the oil sizzles. When the oil is hot enough put the rest of the coated nuts into the pan--be careful, it may spit some. Fry for 5-7, until nuts turn a darker brown in color. Use a slotted spoon and to drain the nuts and place them on a sheet pan lined with parchment. Sprinkle any remaining sugar over the nuts and allow then to cool slightly before placing the pan in the refrigerator to set.

the casserole:

5 large sweet potatoes
2 eggs, lightly beaten
tsp. orange zest
tsp. vanilla extract
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. milk
2 Tbsp butter

crust:
6 oz crushed gingersnaps
6 oz crushed graham crackers
3 Tbsp butter, melted

Make a cut across the top of each potato before placing them on a foil lined baking sheet. Bake at 375 for 1 hour, or until tender. Once cool enough to touch, peel away the skin of the potatoes and place the insides in a bowl. Mix roasted potato with the eggs, zest, vanilla, nutmeg, cinnamon, brown sugar, milk, and butter.

Using a 9x9 glass pan, fill the bottom of the pan with the crushed snaps and grahams. Pour the melted butter over the crumbs and press down to form a crust.

Pour the sweet potato mixture over the crust and top with the candied nuts. Bake at 350 for 40-45 min.