Ingredients
- 2½ pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
- 2 large eggs
- 1 tablespoon canola oil
- 1 tablespoon honey
- ½ cup low-fat milk
- 2 teaspoons freshly grated orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup whole-wheat flour
- ⅓ cup packed brown sugar
- 4 teaspoons frozen orange juice concentrate
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
- ½ cup chopped pecans
- Makes 10 servings
Preparation
- Active 30 minutes
- Ready in 1 h 15 m
- Place sweet potatoes in a large saucepan and cover with water. 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°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.
- 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 the casserole.
- Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
**Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days.
http://www.eatingwell.com/recipe/248870/sweet-potato-casserole/
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