22
Aug
08

Sweet Potato Casserole

This one was a winner in our book. Plus, with school starting soon,
you can’t deny it’s time to start integrating winter produce.
My only tip is to salt and sweeten to taste before you cook it.
That way you’ll know it’s perfect prior to serving.
Adapted from EatingWell.com

Ingredients:

2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
2 tablespoon honey
1/2 cup milk
freshly grated zest from one orange
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste

Topping:
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice concentrate
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped walnuts (1 3/4 ounces)

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.)

Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with butter or oil.

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.

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 walnuts. Sprinkle over the sweet potato mixture.

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

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