Sweet Potato Pecan Casserole

From Food Network Magaziine

Sweet Potato Pecan Casserole

Photo by I H.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking spray

  • pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks

  • cup honey

  • 1

    large egg

  • 1

    teaspoon ground cinnamon

  • ¼

    teaspoon ground nutmeg

  • teaspoon ground ginger

  • Kosher salt

  • 1

    tablespoon packed dark brown sugar

  • cup finely chopped pecans

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.


Nutrition

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