Menu Enter a recipe name, ingredient, keyword...

Sweet Potato Pecan Casserole

By

From Food Network Magaziine

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans

Details

Servings 8
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

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.

You'll also love

Review this recipe

Breakfast Skillet, Crusty Potato and Andouille Truffle Twice-Baked Potato