Orange-Sweet Potato Casserole with Almond Crumble

3
(3 ratings)
Prep
Time
Total Time
Number Of
Ingredients
11
Servings6

Canned sweet potatoes flavored with orange juice, orange peel and spices, finished with a crumble topping for a special touch

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 can (40 oz each) cut sweet potatoes in light syrup, drained
  • 1/2 cup Egg Beaters® Original
  • 2 teaspoons grated orange peel
  • 1/4 cup fresh orange juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup Ultragrain® White Whole Wheat 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
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Directions
  1. Preheat oven to 400°F. Lightly spray 8x8-inch or 2-quart glass baking dish with cooking spray; set aside.
  2. Place sweet potatoes, Egg Beaters, 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.
  3. Prepare Topping: Stir together flour, oats, almonds, sugar and Fleischmann's in small bowl. Sprinkle mixture on top of potatoes.
  4. Bake 20 minutes or until topping is lightly browned and potatoes are hot.
Cook's Tips

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.

Cook's Tips

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.

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Nutrition Information
Calories: 260 View complete nutrition information
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