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Sweet Potato Casserole

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (366 votes)

This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the traditional stick of butter. To complete the healthy makeover we sprinkle a crunchy pecan streusel spiked with orange juice concentrate over the top. You can save the marshmallows for s'mores.



READER'S COMMENT:
"This was SO good, made it for the first time on Thanksgiving. So simple and delicious - there were no leftovers! "

30 Reviews for Sweet Potato Casserole

01/15/2010
Anonymous

I love sweet potatoes, and this--to date--has been my favorite recipe for making them. I like this even more than the traditional marshmallow covered sweet potatoes that are served during the holidays. The orange in this tastes amazing. I like it so much that I add extra orange juice concentrate to the sweet potatoes (it tastes so delicious). Every person I've made this for has loved it. Even people who claim to "hate" sweet potatoes have said they thought this was delicious. I highly recommend using this recipe for any meal/event that you are planning on serving sweet potatoes (trust me, you will not regret it).

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01/10/2010
Anonymous

Made this for thanksgiving and thought it was a great alternative to the typcially high fat version. The orange zest added a wonderful fresh flavor. Will definitely make this again!

Comments
12/25/2009

This was fantastic. I left out the nuts and used white flour for the topping. We will make these every year. It is convenient to make ahead and then heat in the oven.

Comments
12/22/2009
Anonymous

I made this for a Thanksgiving gathering of 30+ people representing about 5 different countries and I think it got the most rave reviews of all dishes. It was delicious. The orange is subtle but gives it a unique twist.

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11/30/2009
Anonymous

Loved this. Delicious and relatively healthy. I don't keep milk so used unsweetened coconut milk (from a carton) and added a touch of brown sugar. I had some fresh cranberries not getting used so added about a half-cup of these, chopped up, to the topping. It was plenty sweet enough to handle the cranberries and they gave it nice tang and color. The coconut milk was awesome. My daughter said it was the best thing she's ever eaten, and we're foodies and her boyfriend is a chef. Great recipe (and I'm not generally inclined to follow recipes)!

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