Sweet Potato Pecan Casserole
Recipe from The Food Network: http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe.html?oc=linkback
Total time: 1 hr, 15 min
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 oven to 350 degrees. Mist an eight-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, one-half teaspoon cinnamon, nutmeg, ginger and one-half teaspoon salt; whip with an electric mixer until smooth. Spread sweet potato mixture in the prepared baking dish.
- Mix the brown sugar, pecans and the remaining one-half teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Nutritional Information
160 calories; 4g Fat; 25mg Cholesterol; 180mg Sodium; 31g Carbohydrate; 3g Fiber; 3g Protein