Serves: 8 servings
Steamed sweet potatoes are whipped together with honey, egg, cinnamon, and nutmeg in this healthy casserole. This sweet potato casserole is unbelievably light and addicting; you won’t be able to resist a second helping!
For the sweet potatoes:
•3½ pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
•⅓ cup honey
•1 large egg
•1 ½ tsp. ground cinnamon
•¼ tsp. ground nutmeg
•⅛ tsp. ground ginger
•½ tsp. Kosher salt
For the topping:
•⅓ cup chopped pecans
•1 tbsp. packed dark brown sugar
•½ tsp. cinnamon
1. Bring a few inches of water to a boil in a pot fitted with a large steamer basket. Put the sweet potatoes in the basket, cover, and steam until tender, about 20 minutes. Transfer the potatoes to a large mixer bowl and let cool slightly.
2. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray.
3. To the bowl with the potatoes, add the honey, egg, cinnamon, nutmeg, ginger, and salt; beat with an electric mixer until smooth. Spread the sweet potato mixture into the prepared baking dish.
4. Mix the brown sugar, pecans, and ½ teaspoon cinnamon in a bowl; sprinkle over potatoes. Bake until hot and beginning to brown around the edges, 40-45 minutes. Check casserole after 30 minutes and cover with foil to prevent over-browning.