Sweet Potato-Pecan Casserole

Sweet Potato-Pecan CasseroleA perfect combination of sweet potato and crunchy pecan.

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 

DirectionsPreheat 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.

Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g

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