Sweet Potato and Honey Casserole: Wednesday’s BUZZworthy Recipe

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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
  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 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.)
  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 the mixture in the 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 the casserole.
  5. 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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