Sunday, March 31, 2013

Sweet Potato Casserole

For our Easter dinner at my in-laws, I made sweet potato casserole as a side dish for turkey. I was happy to find this recipe last time I made turkey; it uses sucanat natural sweetener instead of brown sugar and uses oats and other healthy ingredients.  For just us two, I halved this recipe, but this amount is great for a family party!  Hope you try it soon.

Sweet Potato Casserole
(serves 10)

7 Large Sweet Potatoes
5 Tbsp Fresh Orange Juice
1/2 cup Sucanat Natural Sweetener
6 Tbsp Organic Butter
2 tsp Vanilla Extract

1 1/2 c. Old-Fashioned Rolled Oats
1/2 c. Sucanat Natural Sweetener
1/4 c. Whole Wheat Flour
1 tsp Cinnamon
6 Tbsp cold Organic Butter

1. Preheat oven to 400 degrees. Wash sweet potatoes and poke with a fork several times. Wrap potatoes individually in foil. Bake 30-45 minutes or until the potatoes are soft (soft when you squeeze them and a fork can easily be poked into the sweet potato).

2. Let sweet potatoes cool a few minutes, until they can be handled. Peel skin off of sweet potatoes and place in a large mixing bowl.

3. Add the 6 Tbsp butter, orange juice, 1/2 c. Sucanat and vanilla extract to the sweet potatoes and mix well, until everything is fully blended and the butter is melted.

4. Mix the rolled oats, 1/2 c. Sucanat, flour, and cinnamon together in a small bowl. Add the 6 Tbsp butter and cut-in with a pastry cutter, whisk, or your hands, until crumbly.

5. Put the sweet potato mixture into a greased 9x13" dish and top with crumb mixture.  Bake in a 350 degree oven for around 30-35 minutes, until the crumb topping is cooked. Enjoy!!

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