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sweet-potato-pecan-casserole

Sweet Potato Pecan Casserole

Recipe courtesy of Ellie Krieger for Food Network Magazine

Ingredients:

  • Cooking spray
  • 1/4 cup sugar
  • 3 1/2 pound 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.

Nutrition

Per Serving:

  • Calories: 160
  • Fat: 4g (Saturated: 1g)
  • Cholesterol: 25mg
  • Sodium: 180 mg
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 3g