Sweet Potato Casserole

Taken from Eating Well. I loved it! Not too sweet and the orange gave it a yummy twist. I think for every day eats we will stick to plain old sweet potatoes but definitely worth adding to the holiday dinner table or for another special occasion.

• 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 low-fat milk
• 2 teaspoons freshly grated orange zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Topping

• 1/2 cup whole-wheat flour
• 1/3 cup packed brown sugar
• 4 teaspoons frozen orange juice concentrate (I subbed the juice from the orange I used for zesting)
• 1 tablespoon canola oil
• 1 tablespoon butter, melted
• 1/2 cup chopped pecans
• pecan halves to add to the top (not part of the original recipe but I thought it really added a nice look and texture)

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 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.)
2. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
3. 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.
4. 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.
5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.