Sweet Potato Casserole

By JenHall

Haven't had this yet but it sounds like a lighter, less sugary version of the original. May want to try it some day :)

Ingredients

• Casserole:
• 2 1/2 pounds sweet potatoes. peeled & cut into 2-inch chunks
• 2 large eggs
• 1 tablespoon canola oil (coconut oil)
• 1 tablespoon honey
• 1/2 cup low-fat milk
• 2 teaspoons freshly grated orange zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Topping:
• 1/2 cup whole-wheat flour
• 1/3 cup packed brown sugar
• 4 teaspoons frozen orange juice concentrate
• 1 tablespoon canola oil (coconut oil)
• 1 tablespoon butter, melted
• 1/2 cup chopped pecans

Preparation

Step 1

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. 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 potatoes 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.