Sweet Potato Pecan Casserole
SWEET POTATO PEACAN CASSEROLE
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•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.
How to Make:
-Preheat the oven to 350°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, 20-25 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, 40-45 mins.
NUTRITION INFO: Calories 160 | Carbs 30g | Protein 3g | Fat 4g | Fiber 3g.
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