Serves 10
70 min
Sweet Potato Casserole with Pecan Topping
Recipe GLPR854677e4f7800b
A warming and naturally sweet casserole featuring roasted sweet potatoes blended with bright citrus notes, topped with a crunchy pecan mixture. Perfect as a side dish or dessert that brings comforting flavors to any table.
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Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
2 large eggs
1/2 cup low-fat milk
1/3 cup packed brown sugar
1 teaspoon vanilla extract
4 teaspoons frozen orange juice concentrate
2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/2 cup whole-wheat flour
1/2 cup chopped pecans
1 tablespoon butter, melted
1 tablespoon canola oil
1 tablespoon honey
Directions
Preheat your oven to 375°F. Boil the sweet potato chunks in salted water for 10-12 minutes until very tender, then drain well and return to the pot.
Add the milk, eggs, brown sugar, vanilla extract, orange juice concentrate, orange zest, and salt to the pot with the sweet potatoes.
Using a hand mixer or potato masher, blend the mixture until smooth and well combined. The mixture should be creamy but not watery.
Transfer the sweet potato mixture into a greased 9x13-inch casserole dish and spread evenly.
In a small bowl, combine the whole-wheat flour, chopped pecans, melted butter, canola oil, and honey until the mixture is crumbly.
Sprinkle the pecan topping evenly over the sweet potato layer.
Bake at 375°F for 25-30 minutes until the top is golden brown and the casserole is heated through. The internal temperature should reach 160°F when measured in the center with a food thermometer.
Allow the casserole to cool for 5 minutes before serving.
