Sweet Potatoes

For Thanksgiving this year, I decided to try something a little different with the sweet potatoes. I usually make them heavy with brown sugar and Cinnamon and they turn out more like a sweet potato pie. I was digging around on the Eating Well website and I found this recipe. The comments about the orange flavoring caught my eye and everyone loved the flavor. This smelled wonderful while I made it. The taste was refreshing and not really sweet. The topping mixed with the sweet potatoes was so good; I did not miss the old sweet potatoes at all.


Sweet Potato Casserole

2 1/2 lbs sweet potatoes (3 medium) Peeled and cut into 2 inch chunks
2 large eggs
1 tbsp canola oil
1 tbsp honey
1/2 c milk
2 tsp freshly grated orange zest
1 tsp vanilla extract
1/2 tsp salt

Topping

1/2 c flour
1/3 c packed brown sugar
4 tsp frozen orange juice concentrate
1 tbsp canola oil
1 tbsp butter melted
1/2 c chopped pecans

Preparation
Place sweet potatoes in a large saucepan and cover with water. Bring to boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to pan. Mash with a potato masher. Measure out 3 cups. (reserve any extra for another use)

Preheat oven to 350. Coat an 8 inch square (or 2 qt) 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 casserole.

Bake the casserole until heated through and the top is lightly browned, 35 - 45 minutes.

Print Recipe

Enjoy!