Sweet Potato-Pecan Casserole
Top Ellie Krieger's Sweet Potato-Pecan Casserole recipe from Food Network Magazine with brown sugar and chopped pecans for Thanksgiving or as an any-day side.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains eggs
contains honey
dairy free
vegetarian
pescatarian
- 1 large egg
- 1 teaspoon ground cinnamon
- kosher salt
- 1/4 teaspoon ground nutmeg
- cooking spray
- 1/3 cup honey
- 1/8 teaspoon ground ginger
- 1/3 cup finely chopped pecans
- 1 tablespoon packed dark brown sugar
- 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut i
- Carbohydrate 8.5258896333679 g
- Cholesterol 26.4375 mg
- Fat 3.94826597355769 g
- Fiber 0.638207824590107 g
- Protein 1.24421641028163 g
- Saturated Fat 0.497254399038461 g
- Serving Size 1 1 serving (219g)
- Sodium 28.4867269230227 mg
- Sugar 7.88768180877779 g
- Trans Fat 0.264646254807692 g
- Calories 70 calories
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. Photograph by Andrew Mccaul
