Tuesday, November 29, 2011

Sweet Potato Casserole

I couldn't wait to try this recipe. It's so unique and different when compared to the typical overly sweet marshmallow laden dish we normally serve for Thanksgiving. My dad had bought me an organic pie pumpkin on my birthday and I thought this was the perfect dish to highlight the beauty of that squash. The small pumpkin equalled just over 3 cups when cooked so I used it all. I substituted apple juice (homemade, of course) for the orange juice concentrate and shelled pumpkin seeds for the pecans. I wish I had taken a picture. The green of the seeds against the bright orange was amazing. We had one slight problem. I assembled the dish and took it to my dad's to bake it. The topping fell into the pumpkin but the taste was divine. I can't wait to make it again. I have a few sweet potatoes sitting on my counter that may just need to casseroled.

Sweet Potato Casserole
2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup 1% milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
For the 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 pecans (1 3/4 ounces)
FOR THE SWEET POTATO CASSEROLE: 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 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray. 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.
FOR THE 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. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

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