Sweet Potato-Pecan Casserole
Cook: 75 min | Servings: 8
Recipe courtesy Ellie Krieger for Food Network Magazine.
Ingredients
- Cooking spray
- 3 1/2 lb Sweet potato, about 5 medium, peeled and cut into 1-inch chunks
- 1/3 cup Honey
- 1 Egg, large
- 1 tsp Cinnamon, ground
- 1/4 tsp Nutmeg, ground
- 1/8 tsp Ground ginger
- Kosher salt
- 1 tbsp Dark brown sugar, packed
- 1/3 cup Pecans, finely chopped
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.