Sweet Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 1/2 pounds sweet potatoes (about 3 large), scrubbed2 large eggs, lightly beaten with a fork3 tablespoons unsalted butter, melted plus more for the preparing the pan (or use Pam for pan)2 tablespoons packed dark brown sugar1 teaspoon kosher salt1 teaspoon ground cinnamon1 teaspoon ground gingerPinch to 1/4 freshly grated nutmegFreshly ground black pepper to taste (or use some cayenne pepper for a little bit more kick. Goes great with the sweetness of this recipe)1/4 cup coarsely chopped pecans
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter/spray an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Serving Size: approx 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user JEANKNICK.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter/spray an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Serving Size: approx 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user JEANKNICK.
Nutritional Info Amount Per Serving
- Calories: 208.6
- Total Fat: 10.9 g
- Cholesterol: 76.9 mg
- Sodium: 292.6 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.6 g
- Protein: 4.8 g
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