Pecan Topped Sweet Potato Casserole
Ingredients
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans
Preparation
1
Preheat the oven to 400 degrees F.
2
Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender.
3
Set aside to cool.
4
Turn the oven down to 350 degrees F.
5
Scoop the sweet potato out of their skins and into a medium bowl.
6
Discard the skins.
7
Mash the potatoes until smooth.
8
Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
9
Butter an 8 by 8-inch casserole.
10
Pour the sweet potato mixture into the pan and sprinkle the top with the pecans.
11
Bake for 30 to 40 minutes until a bit puffy.
12
Serve immediately.
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About
From Food Network Kitchens
Yield:
6.0 servings
Added:
Saturday, December 5, 2009 - 2:01am
