This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the traditional stick of butter. It makes a wonderful side to white meats and it is great for parties too.

 

Makes 10 servings

Ingredients:

2 1/2 lbs. sweet potatoes, 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

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

 

Place the sweet potatoes in a large saucepan and then fill it with water. Set the heat to high and bring to a boil. Reduce the heat to low. Cover and cook for 10-15 minutes or until the sweet potatoes are tender. Drain well and discard the liquid.

While waiting for the sweet potatoes, prepare the topping by combining the flour, brown sugar, orange juice, oil and butter in a small bowl. Blend all the ingredients with a fork until it becomes crumbly. Stir in the pecans. Set aside.

Return the sweet potatoes into the pan and then mash it with a potato masher or fork. You should get around 3 cups. Reserve excess mashed sweet potato for another use.

Preheat the oven at to 350°F and coat an 8 inch square baking dish with cooking spray or lightly grease it with oil.

After, whisk the eggs in a medium sized bowl. Add the oil and honey. Mix until well combined. Fold in the mashed sweet potato. Next, stir in the milk, orange zest, vanilla and salt. Once it is ready, place the sweet potato mixture in the greased baking dish. Sprinkle the pecan topping mixture over it. Bake the casserole in the oven for 30-45 minutes or until the toppings are light brown. Remove from oven and let it stand for 5 minutes before serving. Serve warm.

 

Photo Courtesy Of: Aine D