Sweet Potato Pecan Casserole

Be sure to check on the casserole as it bakes, and cover it with foil if it is browning too quickly. (I waited a little too long to cover mine!)

This is a healthy version of the sweet potato casserole that is traditionally served at Thanksgiving (or Christmas!). Often, sweet potato casserole is filled with sugar and butter, but this version has (1) no butter, (2) just one-third cup of honey mixed with the potatoes, and (3) one tablespoon of brown sugar in the topping. You would never know it, though, as this casserole tastes just as good as any others I’ve tried. Sweet potatoes have such a wonderful, sweet flavor on their own, so they don’t need much added to them to taste delicious.

In this recipe, steamed sweet potatoes are whipped together with a little bit of honey, some spices, and one egg to make them creamy. The potatoes are topped with a mixture of chopped pecans, brown sugar, and cinnamon. The flavors meld as the casserole bakes and you end up with a delicious vegetable dish that is good for you too. If you’re looking for a great side dish to serve with your next holiday meal, try this Sweet Potato Pecan Casserole. I promise you won’t be disappointed!

Sweet Potato Pecan Casserole

Makes 8 servings

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
  • 1/2 teaspoon salt

For topping:

  • 1/3 cup chopped pecans
  • 1 tablespoon packed dark brown sugar
  • 1/2 teaspoon cinnamon

Directions:

  1. 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, about 20-25 minutes. Transfer the potatoes to a large mixer bowl and let cool slightly.
  2. Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
  3. To the bowl with the potatoes, add the honey, egg, 1 teaspoon cinnamon, nutmeg, ginger, and salt; whip with an electric mixer until smooth. Spread the sweet potato mixture into the prepared baking dish.
  4. Mix the brown sugar, pecans, and 1/2 teaspoon cinnamon in a bowl; sprinkle over potatoes. Bake until hot and beginning to brown around the edges, 40-45 minutes. If top of casserole is browning too quickly, cover with foil partway through baking time.

Recipe slightly adapted from Ellie Krieger, Food Network Magazine, November 2010


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Comments

  1. One of my favorite casseroles!

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