Sweet Potato Casserole
From: EatingWell Magazine, Fall 2004
This scrumptious sweet potato casserole gets fabulous flavor from honey and
freshly grated orange zest rather than the traditional stick of butter. To
complete the healthy makeover we sprinkle a crunchy pecan streusel spiked with
orange juice concentrate over the top. You can save the marshmallows for
s'mores.
Healthy Immunity
Heart Healthy
High Fiber
Low Sodium
Vegetarian
Ingredients
10 servings
2½ pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
½ cup low-fat milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
½ teaspoon salt
½ cup whole-wheat flour
⅓ cup packed brown sugar
4 teaspoons frozen orange juice concentrate
1 tablespoon canola oil
1 tablespoon butter, melted
½ cup chopped pecans
Preparation
30 m
Ready In
1 h 15 m
Place sweet potatoes in a large saucepan and cover with water. Bring to a boil.
Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well
and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve
any extra for another use.)
Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish
with cooking spray.
Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix
well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the
prepared baking dish.
To prepare topping: Mix flour, brown sugar, orange juice concentrate, oil and
butter in a small bowl. Blend with a fork or your fingertips until crumbly.
Stir in pecans. Sprinkle over the casserole.
Bake the casserole until heated through and the top is lightly browned, 35 to
45 minutes.
Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to
2 days.
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