This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the traditional stick of butter. To complete the healthy makeover we sprinkle a crunchy pecan streusel spiked with orange juice concentrate over the top. You can save the marshmallows for s’mores.

Ingredients
  • 2½ pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • ½ cup low-fat milk
  • 2 teaspoons freshly grated orange zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup whole-wheat flour
  • ⅓ cup packed brown sugar
  • 4 teaspoons frozen orange juice concentrate
  • 1 tablespoon canola oil
  • 1 tablespoon melted butter
  • 1/2 cup chopped pecans

Preparation

  1. 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.)
  2. Preheat oven to 350°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. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
  4. 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.
  5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.
  • Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days.
Nutritional Information
Servings: 10
  • Serving size: ½ cup
  • Per serving: 238 calories;
  • 9 g fat(2 g sat);
  • 4 g fiber; 36 g carbohydrates;
  •  5 g protein;
  • 17 g sugars; 9 g added sugars