Week 46 - Holiday Veggies: 1/2 as Healthy as Regular Veggies

I got to enjoy 2 fabulous Thanksgiving dinners this year and only made a dish for one of them. I of course had to do sweet potatoes cause they are by far the best potato, and was surprised to find a lack of healthy sweet potato holiday recipes. I agree that sweet potatoes are only made more delicious by adding things like brown sugar and marshmallows, but I truly hoped to find something that had less sugar than an average Thanksgiving dessert.

This recipe is as close to healthy as I got. It leaves the potatoes themselves relatively intact (honey instead of sugar and a little orange zest to bring a citrus tang) and the ratio of potato mixture to topping leans toward potatoes.

Other than making WAY too much, I was really happy with the turnout on this one. I might add just a teensy bit less orange zest next time, but in the end I was proud of it and would definitely make it again next year.

SWEET POTATO CASSEROLE

Source: foodnetwork.com

Potato Mixture: 2 1/2 lbs sweet potatoes, peeled and cut into 2-inch chunks - 2 large eggs - 1 T. canola oil - 1 T. honey - 1/2 C. 1% milk - 2 tsp. freshly grated orange zest - 1 tsp. vanilla extract - 1/2 tsp. salt, or to taste

Topping: 1/2 C. whole-wheat flour - 1/3 C. packed brown sugar - 4 tsp. frozen orange juice concentrate - 1 T. canola oil - 1 T. butter, melted - 1/2 C. chopped pecans

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, 10-15 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. Coat an 8-inch square 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.

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.

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