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"A traditional American holiday side dish casserole, sweet potatoes  or yams, baked then mashed & whipped with spices, topped with pecan halves. (SEE LIGHTBOXES BELOW for more in this series, and many more vegetables, Thanksgiving, Christmas & Vegetarian food photos...)"

Recipe Corner: Sweet Potato Pecan Casserole

*Recipe courtesy of Ellie Krieger for Food Network Magazine

Sweet potatoes are rich in vitamins A and C and contain healthy doses of potassium. Check out this sweet potato casserole recipe for a healthier version of this favorite dish!

View a printable version of this recipe.

Sweet Potato Pecan Casserole

wm-blog-recipes-sweet-potato-pecan-casserole

Cook Time: 1 h 15 m

INGREDIENTS

  • Cooking spray
  • 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
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans

DIRECTIONS

  1. Preheat the oven to 350.
  2. Mist an 8-inch square baking dish with cooking spray.
  3. Bring a few inches of water to a boil in a pot with a large steamer basket in place.
  4. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes.
  5. Transfer the potatoes to a bowl and let cool slightly.
  6. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth.
  7. Spread the sweet potato mixture in the prepared baking dish.
  8. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes.
  9. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
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