Sweet potato casserole is typically made with lots of sugar and butter, which can cause the calories to add up. This lightened-up recipe, which cuts the calories in half while doubling the luscious flavors, lets you enjoy this holiday favorite without the guilt.
RECIPE
Sweet Potato Casserole
Makes 8 Servings
3 pounds sweet potatoes
1 tablespoon virgin coconut oil, melted
3 tablespoons orange juice
4 tablespoons brown sugar, divided
2 tablespoons melted butter, divided
1 teaspoon orange zest
½ teaspoon ground cinnamon, divided
¼ teaspoon kosher salt
⅛ teaspoon ground ginger
½ cup roughly chopped pecans
1. Preheat the oven to 400°F. Place the sweet potatoes on a foil-lined baking sheet. Pierce each potato several times with the tip of a sharp knife. Brush the potatoes with the coconut oil and sprinkle with a pinch of kosher salt.
2. Bake until very tender, 45 minutes to an hour. Remove from the oven and reduce the heat to 350°F.
3. When the potatoes are cool enough to handle, cut them in half, scoop the flesh into a bowl, and mash until smooth. (You will have about 4½ cups.)
4. Stir in the orange juice, 2 tablespoons of the brown sugar, 1 tablespoon of the butter, orange zest, ¼ teaspoon of the cinnamon, ginger, and salt. Place in an 8 x 8-inch baking dish and smooth the top with a rubber spatula.
5. To make the topping, combine the remaining brown sugar, butter, cinnamon, and pecans. Sprinkle over the sweet potato mixture. Bake until the nuts are toasted and the casserole is heated through, about 30 minutes.
Nutrition Information per Serving: 230 calories, 38g carbohydrate, 3g protein, 8g fat, 130mg sodium, 6g fiber