Sweet Potato Casserole
From lenora 14 years agoIngredients
- 2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks shopping list
- 2 large eggs shopping list
- 1 tablespoon canola oil shopping list
- 1 tablespoon honey shopping list
- 1/2 cup 1% milk shopping list
- 2 teaspoons freshly grated orange zest shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon salt, or to taste shopping list
- Topping: shopping list
- 1/2 cup whole-wheat flour shopping list
- 1/3 cup packed brown sugar shopping list
- 4 teaspoons frozen orange juice concentrate shopping list
- 1 tablespoon canola oil shopping list
- 1 tablespoon butter, melted shopping list
- 1/2 cup chopped pecans (1 3/4 ounces) shopping list
How to make it
- Place sweet potatoes in a large saucepan; cover with lightly salted water and 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 sweet potato mixture.
- Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
People Who Like This Dish 2
- valinkenmore Malott, WA
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- crazeecndn Edmonton, CA
- lenora Oak Park, MI
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