Sweet Potato Casserole

2 ½ lbs. sweet potatoes (3 medium), peeled and cut into 2″ chunks

2 large eggs

1 Tbsp. canola oil

1 Tbsp. honey

½ cup low-fat milk

2 tsp. freshly grated orange zest

1 tsp. vanilla extract

½ tsp. salt

½ cup whole-wheat flour

⅓ cup packed brown sugar

4 tsp. frozen orange juice concentrate

1 Tbsp. canola oil

1 Tbsp. butter, melted

½ cup chopped pecans

Directions:

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, about 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 350ºF. Coat an 8″ square (or similar 2-quart) baking dish with cooking spray.

Whisk the eggs, oil and honey in a medium bowl. Add the mashed sweet potato and mix well. Stir in the 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 casserole.

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