A low-fat alternative to traditional, rich sweet potato casseroles.
2 ounces fresh white or wheat bread
3 tablespoons unsalted butter, at room temperature, divided
2 pounds sweet potatoes, peeled and cut in half crosswise
3/4 pound yellow onions, peeled and cut in half lengthwise
1/3 cup currants
2 strips orange zest (2 x 1/2-inch), bitter white pith removed
1/2 cup freshly squeezed orange juice
1/2 cup maple syrup (do not use pancake syrup)
3/4 teaspoon herbs de Provence
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Calories 269 (18% from fat) • carb. 64g • pro. 5g • fat 4g • sat.fat 4g • chol. 16mg • sod. 182mg • fiber 2g
Preheat the oven to 350° F. Spray an 8 x 8 x 2-inch pan (8 cup) with cooking spray. Set aside.
Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds. With the machine running, drop 1 tablespoon of the butter through the feed tube and process 10 seconds to blend with the crumbs. Remove and reserve.
Insert the slicing disc. Arrange the sweet potatoes in the feed tube cut side down; use medium pressure to slice. Remove and reserve. Arrange the onions in the feed tube. Use medium pressure to slice. Remove and reserve. Wipe the work bowl dry with a paper towel. Insert the metal blade. Use the pulse to chop the orange zest, about 15 to 20 times. Scrape the work bowl. Add the orange juice, maple syrup, herbs de Provence, salt, pepper, and remaining butter. Process to combine, 5 seconds.
Arrange one third of the sliced sweet potatoes in a layer in the prepared pan. Top with half the onions and half the currants. Repeat and end with a layer of sweet potatoes. Drizzle the orange juice mixture evenly over the entire casserole. Cover loosely with a sheet of foil that has been sprayed with cooking spray. Bake in the preheated oven for 65 to 75 minutes, until the potatoes are tender. Remove the foil, sprinkle evenly with the reserved breadcrumb mixture and bake 10 minutes longer. Let rest 10 minutes before serving