Sweet Potato Casserole
(makes about 10 servings)
Ingredients:
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 low-fat milk
2 teaspoons freshly grated orange zest
3-4 Tbs orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt
Topping:1/2 cup whole-wheat flour
2 Tbs Demerara sugar (can substitute in brown)
1 Tbs orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans
How To:
- Preheat oven to 350`. Set aside a 2qt. casserole dish.
- Place sweet potatoes in a pot and cover with water. Bring to a boil. Cover and cook over medium heat until done, about 15 minutes
- Meanwhile, make the topping. Mix flour, sugar, orange juice, oil and butter in a small bowl. Blend with a fork or pastry blender until very crumbly. Stir in pecans.
- Back to the potatoes, drain and mash in the pan. Measure out around three cups but more is just fine too.
- Whisk eggs, oil and honey in a medium bowl. Add sweet potato and mix. Then add in milk, orange zest, orange juice, vanilla and salt. Put it all in the casserole dish. Try to spread it out evenly.
- Sprinkle topping over the casserole. **At this point you can cover and put in the fridge for up to 2 days if needed**
- Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
If you like my Sweet Potato Casserole, you’ll love my other recipes
