Ingredients

2½ lbs sweet potatoes, (3 medium), peeled and cut into 2-inch chunks

2 large eggs

1 tablespoon olive oil

1 tablespoon honey or other/preferred sweetener (optional)

½ cup low-fat milk

2 teaspoons freshly grated orange zest

1 teaspoon vanilla extract

½ teaspoon salt

4 Cinnamon Smartcakes®

½ cup chopped pecans (spices see below)

Directions

1. Season the chopped pecans to taste. We used ground nutmeg, cardamon, cloves, and cinnamon. All spice or pumpkin pie spices may be used as a substitute.
2. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher.
3. Preheat oven to 350°F.
4. Coat an 8-inch-square (or similar) baking dish with cooking spray.
5. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.
6. To prepare topping: Mix crumbled Smartcakes® and crushed pecans (we used a food processor), then sprinkle over the top of the casserole.
7. Bake the casserole until heated through and the top is lightly browned, 10 to 15 minutes.