Sweet Potato-Pecan Casserole
- Level: Easy
- Total: 1 hr 15 min
- Cook: 1 hr 15 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 160
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 25 milligrams
- Sodium
- 180 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
- Level: Easy
- Total: 1 hr 15 min
- Cook: 1 hr 15 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 160
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 25 milligrams
- Sodium
- 180 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Protein
- 3 grams
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.
