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Thanksgiving Recipe Makeover: Sweet Potato Casserole
Sweet potatoes are a delicious Thanksgiving staple but many times, sweet potato side dishes are loaded with fat and calories. Make a healthy and scrumptious sweet potato casserole by eliminating the butter and replacing it with honey and orange zest for extra flavor. Instead of the marshmallow topping, this recipe calls for a crunchy pecan crumb topping for a delicious sweet potato side dish without the guilt.
Ingredients
- 3 medium sweet potatoes (peeled and cut into 2-inch chunks)
- 2 large eggs
- 1 tbsp. vegetable oil
- 1 tbsp. honey
- 1/2 cup low-fat milk
- 2 tsp. freshly grated orange zest
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 c. whole-wheat flour
- 1/3 c. packed brown sugar
- 4 tsp. frozen orange juice concentrate
- 1 tbsp. vegetable oil
- 1 tbsp. butter, melted
- 1/2 c pecans, chopped
Instructions
Boil sweet potatoes in a large sauce pan and then reduce heat and cook over medium heat until tender, about 12 minutes. Drain and return the potatoes to the pan. Mash the potatoes, remove 3 cups and reserve the rest for another purpose. In a medium bowl, whisk eggs, oil and honey together. Then, mix in mashed sweet potatoes. Stir in milk, orange zest, vanilla and salt. Put the mashed potato mixture in a 2 quart baking dish that has been coated with nonstick cooking spray.
Next, combine flour, brown sugar, orange juice, vegetable oil and butter in a bowl. Use a fork to combine until it is crumbly. Add in pecans and then sprinkle over the mashed potato mixture. Bake at 350°F for about 35 to 45 minutes or until heated through and the topping has browned.
What are you favorite Thanksgiving side dishes? Leave us a comment and let us know!
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About the Author
Carla received a Bachelor of Arts degree in Family and Consumer science with an emphasis in Child Development. She also holds a Master of Library and Information Science degree, specializing in public librarianship and youth services.
