Name: Sweet Potato-Pecan Casserole
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 servings
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

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.

Photograph by Andrew Mccaul

Courtesy of Food Network Magazine

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