I have to say that sweet potatoes are one of my favorite foods. They not only taste great but are really great for you as they are loaded with potassium and many other vitamins and minerals. Sweet potatoes are great for this time of year as their color is wonderful. The recipe originally comes from my niece but it calls for a lot more oil and flour so since I have been on Weight Watchers, I tweaked it to be lower in fat and calories but still has the same great taste! I also added some carrots and celery.
Preheat oven to 350. Bake sweet potatoes for 1 to 1 1/2 hours or until very soft. Meanwhile add 1 tbsp. of the oil to a medium non stick saucepan and saute the celery and carrots for about 5-7 minutes until they get soft. Stirring occasionally. Add the onions and saute for another 5 minutes or so until the onions are translucent. Add salt and pepper. Stir occasionally.
When the sweet potatoes are done, set aside and let cool. When they are cool enough to handle scoop out the flesh and add to a large bowl and mash. Add the vegetable mixture, eggs, oil, flour, half the parsley and salt and pepper to the sweet potatoes. Stir to combine. Spray a large casserole dish with cooking spray and add mixture. Cover and bake for 30-40 minutes until cooked through. The last 5-7 minutes take off the cover and let the top brown. Sprinkle the remaining parsley on top and serve.