Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds sweet potatoes

  2. 2 large eggs

  3. 1 tablespoon honey

  4. 1/2 cup 1% milk

  5. 2 teaspoons freshly grated orange zest

  6. 1 teaspoon vanilla extract

  7. 1/2 teaspoon salt

  8. 1/2 cup whole- wheat flour

  9. 1/3 cup packed brown sugar

  10. 4 teaspoons frozen orange juice concentrate

  11. 1 tablespoon canola oil

  12. 1 tablespoon butter

  13. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  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 , 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 sweet potato mixture.

  5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.


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