Photo: Jennifer Causey
Active Time
10 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 12 (serving size: about 2/3 cup)

We use less sugar in this classic casserole and get sweetness instead from fragrant orange rind and vanilla. Turmeric boosts the orange color and adds a subtle earthiness to the sweet potatoes. Instead of an all-nut or marshmallow topping, an oat streusel made with pumpkinseeds adds crunch and contrast to the dish. Evaporated milk has a concentrated dairy flavor without the added sugar of sweetened condensed milk; it will help the potato base to thicken as it bakes.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat; simmer 20 minutes. Drain; return to pan. Add 1 tablespoon brown sugar, rind, juice, 1/2 teaspoon turmeric, vanilla, salt, egg whites, and milk; mash. Spoon into a 2-quart baking dish coated with cooking spray.

Step 3

Combine flour, remaining 1/4 cup brown sugar, oats, pumpkin seeds, and butter in a bowl. Stir in remaining 1/2 teaspoon turmeric and ginger. Sprinkle oat mixture over potato mixture. Bake at 350°F for 40 minutes.

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