Sweet Potato Casserole

Total Time:
1 hr 35 min
Prep:
45 min
Cook:
50 min
Ingredients
  • 2 1/2 pounds sweet potatoes (about 3 large), peeled
  • 3 tablespoons unsalted butter, melted, plus more for preparing pan
  • 2 large eggs
  • 1 cup heavy cream
  • 2 tablespoons packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch freshly grated nutmeg
  • Pinch cayenne
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pecans pieces
Directions
  • 1. Preheat oven to 350F. Butter an 8-by-8-inch casserole dish and set aside.

  • 2. Grate sweet potato on large holes of grater. Melt butter in a large skillet, add sweet potatoes and cook stirring occasionally until potato softens, about 15 minutes. Cool.

  • 3. Separate 1 egg and reserve egg white. Beat remaining egg, yolk, cream, brown sugar, cinnamon, ginger, nutmeg, and cayenne in a large bowl. Add sweet potato and season with 1 teaspoon salt and pepper to taste. Whisk until smooth.

  • 4. Pour sweet potato mixture into pan. Toss pecans with egg white and sprinkle on casserole. Bake until set and TK (puffed), about 30 minutes. Serve immediately.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 426

  • Total Fat: 25.5 grams

  • Saturated Fat: 14 grams

  • Total Carbohydrate: 45 grams

  • Protein: 6 grams

  • Sodium: 225 milligrams

  • Cholesterol: 141 milligrams

  • Fiber: 6 grams


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Easter