Ingredients

• 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
• 1/2 cup whole-wheat flour
• 1/3 cup packed brown sugar
• 4 teaspoons frozen orange juice concentrate
• 1 tablespoon butter, melted
• 1/2 cup chopped pecans

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Cooking Directions

Step 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.)

Step 2

Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.

Step 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.

Step 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.

Step 5

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