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.

Patsy Jamieson
Source: EatingWell Magazine, Fall 2004


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.)

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

  • 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.

  • 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.

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


Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days.

Nutrition Facts

238 calories; protein 4.6g 9% DV; carbohydrates 35.7g 12% DV; dietary fiber 4.1g 16% DV; sugars 16.9g; fat 9.3g 14% DV; saturated fat 1.7g 9% DV; cholesterol 40.9mg 14% DV; vitamin a iu 17973.3IU 360% DV; vitamin c 18.3mg 31% DV; folate 17.9mcg 5% DV; calcium 65.4mg 7% DV; iron 1.4mg 8% DV; magnesium 39.4mg 14% DV; potassium 363.5mg 10% DV; sodium 169.1mg 7% DV; thiamin 0.1mg 14% DV; added sugar 9g.

Reviews (33)

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33 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I made this for a side dish for a carbo-loading dinner party the night before a marathon. Everyone loved the dish and I was glad I had made a larger batch because people kept going back for seconds. Even people who claimed to hate sweet potatoes loved it. The orange juice added a nice subtle flavor to the food. I only used a little orange zest in the actual casserole because I got tired of grating the orange but it was still great. I'll be making this for Thanksgiving. I followed the make ahead directions and made it on Thursday night for a Saturday dinner and it baked beautifully. Thanks for one of the best carbohydate dishes I've ever had.:) Read More
Rating: 5 stars
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)! Read More
Rating: 4 stars
Take this sweet potato casserole over the top Bake the sweet potato develop the natural sugar. The difference is amazing. Read More
Rating: 5 stars
I made this for 20 family members last Thanksgiving and everyone LOVED easy low fat and tastes delicious! I just spent 35 minutes searching online to re-find this recipe that's how much I loved it! Read More
Rating: 4 stars
A little different than the picture. I made this following all directions assuming it'd look like the picture but it doesn't at all. I have sampled the recipe so it seems to taste pretty good. The topping doesn't look ANYTHING like the picture which to me looks like a streusel topping. This came out following the directions exactly more doughy looking. I'm a little worried since I have to take this to my husbands work potluck instead of a family gathering. Pros: Good flavor Sw. pot. casserole with a new twist Cons: Picture is misleading topping isn't a streusel looking variety Read More
Rating: 5 stars
Yummy! I really enjoyed this recipe! I made it for a potluck Christmas dinner this past weekend and everyone raved about it! The orange zest definitely adds a different punch and it deviates from the taste of a traditional SPC but it's still delicious! I added marshmallows the five minutes of baking. Super gooey and good! I will definitely be making this again. Only 1 tbsp of butter!!!!! Pros: Much healthier less butter delicious topping Cons: A little more time consuming than traditional SPC Read More
Rating: 5 stars
Nice consistancy but I might try to do it differently next time. I wasn't crazy about the orange flavor so maybe I would add some fresh grated ginger in lieu of the zest and skip the juice concentrate altogether. I may add some cinnamon and cardamom as well to the mix and topping. Also I am thinking if the potatos were oven baked and than pureed in a processor instead to boiled they would retain more of their natural syrupy goodness and you wouldn't really need to add honey. Read More
Rating: 5 stars
Terrific I love sweet potato casseroles but this one I adore. I was delighted I could make it 2 days early and the topping was crunchy at serving time. Pros: delicious make 2 days early Read More
Rating: 5 stars
Delicious! I was looking for a sweet potato casserole that wasn't loaded with butter brown sugar marshmallows... This recipe was fabulous. I made it for Thanksgiving dinner and it was a huge hit - even for my father who despises all things sweet potato. My parents even requested the recipe. It also kept great for leftovers. Read More