Orange-Sweet Potato Casserole with Almond Crumble
Minutes Prep time: 15
Minutes Total time: 35
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 35
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 can (40 oz each) cut sweet potatoes in light syrup, drained
2 eggs
2 teaspoons grated orange peel
1/4 cup fresh orange juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats
1/3 cup sliced almonds
3 tablespoons raw cane sugar
3 tablespoons Fleischmann's® Original Spread-tub, melted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 54 mg | 5% |
Carbohydrate | 44 g | 15% |
Cholesterol | 62 mg | 21% |
Total Fat | 9 g | 14% |
Iron | 2 mg | 11% |
Calories | 277 kcal | 14% |
Sodium | 67 mg | 3% |
Protein | 7 g | 14% |
Saturated Fat | 1 g | 7% |
Sugars | 20 g | 2% |
Vitamin C | 18 mg | 30% |
Preheat oven to 400°F. Lightly spray 8x8-inch or 2-quart glass baking dish with cooking spray; set aside.
Place sweet potatoes, eggs, orange peel, orange juice, cinnamon and nutmeg in large bowl. Mash by hand with potato masher until well blended. Spoon into prepared dish; set aside.
Prepare Topping: Stir together flour, oats, almonds, sugar and Fleischmann's in small bowl. Sprinkle mixture on top of potatoes.
Bake 20 minutes or until topping is lightly browned and potatoes are hot.
Peel or zest is the outermost layer of citrus fruits. If using a cheese grater, be sure to use light pressure and avoid the white pith which can add bitterness to a recipe. Grate the peel over wax paper, then put the desired amount into a measuring spoon; do not pack.
Orange-Sweet Potato Casserole with Almond Crumble