Andrea Cooley November 12, 2010Friday recipe: sweet potato casserole Thanksgiving is less than 2 weeks away and I’m already dreaming about my favorite dishes: sweet potatoes and turkey. I know I can eat them all year round, but usually I only have them around the holidays. The sweet potatoes at my family’s Thanksgiving are usually full of brown sugar and topped with marshmallows, which I love, but maybe I can convince everyone to try this healthier version from Eating Well. Its sweetness comes from honey and orange juice, yum!What’s your favorite Thanksgiving recipe?Sweet potato casserole2 ½ 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 1 teaspoon vanilla extract 1/2 teaspoon saltTopping1/2 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 pecansDirections: 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. Leave a Reply Cancel replyYou must be logged in to post a comment.