Thanksgiving Desserts: The Ultimate Sweet Potato Casserole

Recently, I have been asked about healthier Thanksgiving desserts so I wanted to remake a classic. Naturally, Sweet Potato Casserole came to my mind.

This Sweet Potato Casserole incorporates, orange zest, vanilla and honey and in my opinion, is the best non-pie Thanksgiving Dessert….

For the topping, I used oatmeal in place of pecans and marshmallows. In addition, don’t panic if you do not have any frozen orange juice concentrate, simply place some orange juice in the freezer and voila’, a frozen concentrate is born.

Sweet Potato Casserole
2 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 tablespoon canola oil
1 tablespoon honey or agave nectar
2 large eggs
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt

1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup oatmeal, not quick cooking

1. Prepare the sweet potatoes by placing them in a large saucepan and cover with water. Bring to a boil, lower heat to medium and until tender, about 10 to 15 minutes. Drain well, return to the pan and mash. Measure out 3 cups and nibble on the rest or use for another dish.

2. Preheat oven to 350°F. Coat a 2-quart or 8×8 baking dish with cooking spray.

3.Whisk oil, honey and in a medium bowl. Then combine well with the mashed sweet potato, and stir in milk, orange zest, vanilla and salt. Spread the mixture evenly in the baking dish.

4. For the topping: Mix flour, brown sugar, frozen orange juice, oil and butter in a small bowl and blend until crumbly. Distribute evenly over the casserole.

5. Bake until the top is lightly browned, approximately 35 to 45 minutes.

If you love Sweet Potatoes, consider making Oven Roasted Sweet Potato with Pomegrante Glaze

Article Posted 6 years Ago

Videos You May Like