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Sweet Potato Casserole Honey and freshly grated orange zest, rather than the traditional stick of butter, give this casserole its fabulous flavor. To complete the healthy makeover, we sprinkle a crunchy pecan streusel spiked with orange juice concentrate over the top.
Serves: 10
Ingredients 2-1/2 pounds sweet potatoes (4 medium), peeled and cut into 2-inch chunks 2 large eggs 1 tablespoon canola oil 1 tablespoon honey 1/2 cup low-fat milk 2 teaspoons freshly grated orange zest 1 teaspoon vanilla extract 1/2 teaspoon salt
For the topping: 1/2 cup whole-wheat flour 1/3 cup packed brown sugar 4 teaspoons frozen orange juice concentrate 1 tablespoon canola oil 1 tablespoon butter, melted 1/2 cup chopped pecans
Preparation 1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10-15 minutes. Drain well and return to pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
2. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) 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 mixture in prepared baking dish.
4. 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 casserole.
5. Bake casserole until heated through and top is lightly browned, 35-45 minutes.
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