Thursday, December 25, 2014
Lightened Up Sweet Potato Casserole
2 lbs. Sweet Potatoes (about 3 large or 4 medium)
1/2 cup fat free half & half or skim milk
1/4 cup packed light brown sugar
1 tbsp. orange juice
1 tsp. vanilla
2 tbsp. unsalted butter
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1 tbsp. cinnamon
1/4 cup light brown sugar, unpacked
1/4 cup quick cooking oats (or chopped pecans)
1 tbsp. whole wheat flour
1/2 tbsp. melted butter
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Cut sweet potatoes in half and roast in oven for 45 minutes. Remove from oven & allow to cool slightly. Once cool enough to touch, scoop out insides & place in the bowl of a stand mixer. Beat until sweet potatoes are slightly mashed. Add in 2 tbsp. butter, brown sugar, half & half, orange juice, vanilla, nutmeg & cinnamon. Beat until incorporated and sweet potatoes become a whipped consistency.
Spray an 8×8 baking dish with cooking spray. Pour sweet potato mixture into dish. Set aside.
In a small bowl combine 1 tbsp. cinnamon, 1/4 cup brown sugar, 1/4 cup oats, & whole wheat flour. Whisk together. Add half of melted butter and stir to combine. Spoon topping over sweet potato mixture.
Rachel got the recipe from this webpage: http://www.macaroniandcheesecake.com/2010/11/lightened-up-sweet-potato-casserole.html
She also said, "I didn't make the topping. Instead I just chopped up pecans."