Sweet Potato Casserole

Preparation

1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10-15 minutes.
2. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)
3. Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
4. 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.
5. 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 casserole.
6. Bake the casserole until heated through and the top is lightly browned, 35-45 minutes.

Tips

To Make Ahead: Prepare through Step 4; cover and refrigerate for up to 2 days.

Per serving: 242 calories; 10 g fat (2 g saturated fat, 5 g mono unsaturated fat); 46 mg cholesterol; 36 g carbohydrates; 5 g protein; 4 g fiber; 170 mg sodium; 351 mg potassium

Nutrition Bonus: Vitamin A (280% daily value), Vitamin C (25% dv).

Exchanges: 2 starch

Contributed by: EatingWell.com

This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest, rather than from the traditional stick of butter. To complete the healthy makeover, we sprinkle a crunchy pecan streusel spiked with orange juice concentrate over the top. You can save the marshmallows for s’mores.