Sweet Potato Casserole
Ingredients:
- 2, ½ pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks
- 2 large eggs
- 1 tbsp. canola oil
- 1 tbsp. honey
- ½ cup low-fat milk
- 2 tsp. freshly grated orange zest
- 1 tsp. vanilla extract
- ½ tsp. salt
- Topping
- ½ cup whole-wheat flour
- 1/3 cup packed brown sugar
- 4 tsp. frozen orange juice concentrate
- 1 tbsp. canola oil
- 1 tbsp. butter, melted
- ½ cup chopped pecans
Method:
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.
Yield: 15 servings (estimate)
Nutritional Information Per Serving:
- Calories: 186
- Fat: 6.1 grams (9% of calories)
- Cholesterol: 31 milligrams
- Sodium: 104 milligrams
Submitted By: Emily Butterick, Operating Room, Emory University Hospital
