We always go over to my mother’s house for Thanksgiving. When I was all grown up and moved out, it was officially my time to bring a dish for the table. I said right away that I would take care of the sweet potatoes and I did just that. But I didn’t want to bring the same old recipe. I found this recipe and everyone was so impressed and gobbled it right up! Since then everyone knows that if I am bringing a dish, then I am bringing Sweet Potato Pecan Casserole!
Check out what our friends from Buffalo Foodie have to say about this:
“It seemed simple, wholesome and yummy.”
Everyone will love this recipe and will not even remember that there are not marshmallows!
Ingredients
- Nutiva Coconut oil (or butter or cooking spray)
- 3 1/2 pounds sweet potatoes (~5 medium), peeled and cut into 1-inch chunks
- 1/3 cup Rowse honey
- 1 large egg
- 2 teaspoons McCormick’s ground cinnamon
- 1/4 teaspoon McCormick’s ground nutmeg
- 1/8 teaspoon McCormick’s ground ginger
- Sea salt
- 1 tablespoon packed Domino’s dark brown sugar
- 1/2 cup finely chopped pecans
Instructions
- Preheat the oven to 350 F. ”Butter” an 8-inch square baking dish with coconut oil.
- 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 teaspoon of 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 teaspoon of cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
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Quick Tip: Substitute butter for the coconut oil.
Thanks again to Buffalo Foodie for this amazing recipe.
