Ingredients
- 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
- 2 large eggs, lightly beaten with a fork
- 3 tablespoons unsalted butter, melted plus more for the preparing the pan
- 2 tablespoons packed dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1/4 cup coarsely chopped pecans
Directions
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
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By reltd_1368524
Alexandria, VA
on December 25, 2011
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I found this dish to be dry and lifeless.
By dina_6934998
on December 23, 2011
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Huge hit at Thanksgiving!
By shamrockmeg
Marysville, OH
on November 29, 2011
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I personally didn't try this but made it for my boyfriends family and they all LOVED it. I did do a couple things different. I used 5 large sweet potatoes and instead of topping with pecans topped with mini marshmallows & toasted them under the broiler. Kept all the same ingredients and still turned out great. My boyfriend could have devoured the entire pan. He said it was probably the best sweet potato casserole he's ever had. Will use this recipe next time he has a craving for it.
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