Sweet Potato Casserole

One of my favorite recipes for Thanksgiving has always been Sweet Potato Casserole and my old recipe has been begging for a makeover.  

As I was scouring the internet this evening for some ideas, I came across this lighter, cleaner version from "The Gracious Pantry"   My family is going to be so greatful...Thanksgiving wouldn't be the same without the Sweet Potato Casserole.   

So...here ya go…can't wait to indulge in a few short days!!

 

"Clean" Thanksgiving Sweet Potato Casserole

(Makes 8 small servings)

Topping Ingredients:

1 cup pecan pieces
1/4 cup raw honey
1/4 cup whole wheat pastry flour
1 tablespoon safflower oil
1/2 teaspoon cinnamon (or more!)

Filling Ingredients

3 pounds sweet potatoes
1/2 cup clean orange juice
1-1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon honey

 Topping Directions:

1. In a large mixing bowl, combine all topping ingredients together.  It will be clumpy and sticky.
2. Spread out mixture the best you can on a parchment lined cookie sheet.
3. Bake at 350 degrees F. for approximately 10-15 minutes.  The mixture should have a nice golden color to it.
4. Remove from oven and allow to cool.
5. Transfer small portions to a large cutting board and chop roughly.  Set aside.

Casserole Directions:

1. Wash the sweet potatoes and rub with oil.  Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes).
2. Remove from oven and allow to cool until you can handle them without burning yourself.
3. Peel the potatoes and place the inside in a large mixing bowl.
4. Add all other filling ingredients and mash with a potato masher or blend with a hand blender.
5. Transfer the potato mixture to a serving bowl.  Sprinkle the pecan topping evenly over the potatoes and serve

Note:  You'll probably have leftover topping depending on size of dish…the leftovers are great for topping oatmeal or mixing in with yogurt.