Sweet Potato Casserole
- Total: 1 hr 35 min
- Prep: 45 min
- Cook: 50 min
Ingredients
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
2 1/2 pounds sweet potatoes (about 3 large), peeled
Directions
- 1. Preheat oven to 350 degrees F. 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 puffed, about 30 minutes. Serve immediately.