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Thursday, December 4, 2008

Sweet Potato Casserole

Here is another dish that I served at Thanksgiving dinner this year. A sweet potato casserole can either be a side dish or a dinner ender dessert. However you want it served, one thing is for sure, it's just so easy to make.


2 1/2 lbs sweet potatoes (about 3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 Tbsp canola oil
1 Tbsp honey
1/2 cup 1% milk
2 tsps freshly grated orange zest
1 tsp vanilla extract
1/2 tsp salt, or to taste

1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 tsps frozen orange juice concentrate (I used plain orange juice)
1 Tbsp canola oil
1 Tbsp butter, melted
1/2 cup chopped pecans (1 3/4 ounces)

1. 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 about 10 to 15 minutes. Drain well and return to pan. Mash with potato masher. Measure out 3 cups. (Reserve any extra for another use)
2. Preheat oven to 350 deg. F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
3. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well.
4. Stir in milk, orange zest, vanilla and salt.
5. Spread the mixture in the prepared baking dish.
6. To prepare the 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.
7. Bake the casserol until heated through and the top is lightly browned, 35 to 45 minutes.

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