Photo: Sweet Potato Casserole Recipe
Ingredients
- 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
- 2 large eggs, lightly beaten
- 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 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 50 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 the 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 until puffed, about 30 minutes. Serve immediately.
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By tdojs
Houston, Texas
on November 06, 2011
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I made this for the first time last Thanksgiving with my granddaughter. We have renamed it Maja's Sweet Potato Casserole. It tasted wonderful; and coming from me that is great praise. Being English I did not grow up with Sweet Potato's and hated them; this recipe changed my mind big time. Maja can not wait for Thanksgiving so she can help grandma in the kitchen and everyone is looking forward to Maja's Sweet Potato Casserole!
By m.stanczak_6205911
Palatine, IL
on November 25, 2010
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This is a perfect balance of sweet and savory. Highly recommended.
By amyellebull
Del Rio, TX
on November 22, 2010
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This recipe was alright, but I think I was expecting it to be sweeter. I love when the sweet potato casserole tastes almost like dessert! It wasn't bad, but I'll probably be looking for another recipe next time I make it.
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