View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 
Poll: Food Fight!

Sweet Potato Casserole

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3.5   Reviews: 13 See Reviews
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  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 (after topping); 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 chunks
2   large eggs
1 tablespoon  canola oil
1 tablespoon  honey
1/2 cup  1% milk
2 teaspoons  freshly grated orange zest
1 teaspoon  vanilla extract
1/2 teaspoon  salt, or to taste
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 (1 3/4 ounces)
Sweet Potato Casserole Recipe at Cooking.com
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
Part of These Recipe Collections Find Similar Recipes »
 Potato Casseroles
 Heritage of Taste
 Holiday Casseroles
 Southern Accent: Sweet Potato Sides
Nutrition Facts per Serving
Yield:   10 servings, about 1/2 cup each
Calories: 223
Fat. Total: 10g
Protein: 4g
Carbohydrates, Total: 32g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 46mg
Sodium: 163mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 13 reviews »

Rating: 5
by: Linda, WI Reviewed: 10/13/2008
Sweet Potato Casserole
I have made this casserole for years. My nephews expect me to bring it to all the family get togethers.
366 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.