Sweet Potato-Pecan Casserole (Ellie Krieger) |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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:
1. Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
2. 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.
3. 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.
4. 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
5. Photograph by Andrew Mccaul
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