Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Sweet Potato Casserole
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- Level: Easy
- Total: 2 hr
- Active: 20 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 289
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 6 g
- Cholesterol
- 77 mg
- Sodium
- 443 mg
Enriched with butter and eggs and spiked with warm spices, prepare to meet your new go-to holiday side dish. Roasting the sweet potatoes (instead of boiling) concentrates and deepens their flavors. It also allows you to prep the potatoes well in advance to free up valuable time and oven space on the big day.
- Level: Easy
- Total: 2 hr
- Active: 20 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 289
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 6 g
- Sugar
- 13 g
- Protein
- 6 g
- Cholesterol
- 77 mg
- Sodium
- 443 mg
Ingredients
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.
