Sweet Potato Casserolell
By JLZD
With a scrumptious, crunchy nut topping, this casserole can be a side dish. This traditional Southern recipe has been reworked to reducing calories by 42% and saturated fat by 60%.
Ingredients
- For the sweet potato casserole:
- 2-1/2 lbs. sweet potatoes, peeled and cut into 2-inch
- chunks
- 2 large eggs
- 1 Tbsp. canola oil
- 1 Tbsp. honey
- 1/2 cup milk
- 2 tsp. freshly grated orange zest
- 1 tsp. vanilla extract
- 1/2 tsp. salt, or to taste
- For the topping:
- 1/2 cup whole-wheat flour
- 1/3 cup packed brown sugar
- 4 tsp. frozen oranage juice concentrate
- 1 Tbsp. canola oil
- 1 Tbsp. butter, melted
- 1/2 cup chopped pecans
Details
Servings 10
Preparation time 30mins
Cooking time 65mins
Preparation
Step 1
1. Place sweet potatoes in a lalrge lsaaucepan; cover
with lightly salted water and bring to a boil. Cover
and cook over medium heat until tender, about 10-
15 minutes. Drain well and return to the pan. Mash
with a potato masher. Measure out 3 cups. (Reserve
any extra for another use.)
2. Preheat over to 350. Coat an 8-inch-square (or
similar 2 qt.) baking dish with cooking spray.
3. 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.
Topping:
1. 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.
2. Bake casserole until heated through and top is
lightly browned, about 35-45 minutes.
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