Sweet Potato Casserole Source: © EatingWell Magazine Active Time: 45 minutes Total Time: 75 minutes Yield: 10 servings, about 1/2 cup each With a scrumptious, crunchy nut topping, this casserole can be a side dish or even a sweet ending to a holiday meal. We reworked this traditional Southern recipe for the Rx for Recipes column, reducing calories by 42 percent and saturated fat by 60 percent. Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days.RECIPE INGREDIENTS For the Sweet Potato Casserole:2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks2 large eggs1 tablespoon canola oil1 tablespoon honey1/2 cup 1% milk2 teaspoons freshly grated orange zest1 teaspoon vanilla extract1/2 teaspoon salt, or to tasteFor the Topping:1/2 cup whole-wheat flour1/3 cup packed brown sugar4 teaspoons frozen orange juice concentrate1 tablespoon canola oil1 tablespoon butter, melted1/2 cup chopped pecans (1 3/4 ounces) DIRECTIONS FOR THE SWEET POTATO CASSEROLE: Place sweet potatoes in a large saucepan; cover with lightly salted water and 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 degrees 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. FOR THE 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 sweet potato mixture. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Date Added: 01/01/2008 Nutrition Facts per Serving Yield: 10 servings, about 1/2 cup each Calories:223Fat. Total:10gCarbohydrates, Total:32gCholesterol:46mgSodium:163mgProtein:4gFiber:4g% Cal. from Fat:40%Fat, Saturated:2g __._,_.___
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