This comforting, easy-to-make sweet potato casserole is one you definitely want on your table at Thanksgiving, or anytime you want those warm, cozy holiday meal vibes. It is creamy and delicately sweet, with real sweet potato flavor shining through, and a crunchy topping of pecans. It’s better-for-you too, with no cream at all and a fraction of the added sugar of the typical sweet potato casserole. It’s a family favorite around here, and I think it will be for you too.
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. Brush an 8-inch square baking dish with oil or spray it lightly 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 prepare 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.
Makes 8 Servings
Per serving: Calories 160; Total Fat 4 g; (Sat Fat 1 g); Protein 3 g; Carb 31 g; Fiber 3 g; Cholesterol 25 mg; Sodium 180 mg