With a scrumptious, crunchy nut topping, this casserole can be a side dish or even a sweet ending to a holiday meal. We reworked this traditional Southern recipe for the Rx for Recipes column, reducing calories by 42 percent and saturated fat by 60 percent.

Makes 10 servings, about 1/2 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

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 1% milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste

Topping
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice concentrate
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans (1 3/4 ounces)

1. Place sweet potatoes in a large saucepan; cover with lightly salted water and 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 sweet potato mixture.
5. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

NUTRITION INFORMATION: Per serving: 223 calories; 10 g fat (2 g sat, 5 g mono); 46 mg cholesterol; 31 g carbohydrate; 4 g protein; 4 g fiber; 163 mg sodium.

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

2 Carbohydrate Servings

MAKE AHEAD TIP: Prepare through Step 4; cover and refrigerate for up to 2 days.

This was very good however I think next time I will only use about 1/2 as much orange (I liked it, but others thought it took away from the flavor of the potatoes) and I would probably use less nuts too.

Anonymous, Westland, MI

Great alternative to traditional brown sugar sweet potato dishes. Orange juice brings out some of the natural sweetness, and the lightness makes it 'something special', so people forget about those sugar-drenched ones.

Anonymous, Sammamish, WA

This recipe sounds good to me, except for the honey because sweet potatoes are very sweet naturally, so why add honey?

Anonymous

I tried this recipe and enjoyed it very much. I have used the traditional and this was as flavorful as the original. I did add cinnamon 1 1/2 tsp. to both the topping and the filling. I got complements on the dish.

Kem Walton, Fairbanks, AK