Sweet Potato Casserole
Prep + Cook Time70 Minutes
- 5 g FAt
- 1 g Sat. FAt
- 56 g CArbs
- 7 g Fiber
- 30 g sugars
- 5 g proteins
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°. 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 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 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 to 45 minutes.