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.