Sweet Potato-Pecan Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
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 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Bake sweet potatoes in skin until done (approximately 45 min). Mist an 8-inch square baking dish with cooking spray.
Remove skin and transfer 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.
Number of Servings: 12
Recipe submitted by SparkPeople user BCD123.
Remove skin and transfer 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.
Number of Servings: 12
Recipe submitted by SparkPeople user BCD123.
Nutritional Info Amount Per Serving
- Calories: 182.4
- Total Fat: 2.8 g
- Cholesterol: 17.7 mg
- Sodium: 53.0 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 0.7 g
- Protein: 5.6 g
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