Sweet Potato Casserole

  • Active Time 30m
  • Total Time 1h 15m

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, reducing calories by 42 percent and saturated fat by 60 percent.

Make Ahead Tip: You can prepare unbaked up to 2 days. Keep refrigerated and bake just before serving.

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-percent 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 frounceen orange juice concentrate
  • 1 tablespoon canola oil
  • 1 tablespoon butter, melted
  • 1/2 cup (1 3/4 ounces) chopped pecans

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 Publisher. All rights reserved.

RecID 7198

nutrition information per serving

223 calories; 10g total fat; 2g total saturated fat; 46mg cholesterol; 163mg sodium; 32g carbohydrates; 4g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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