Healthy eating: Sweet potato-pecan casserole
November 22, 2015
Sweet potato-pecan casserole
• Cooking spray
• 3 1/2 lbs. sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
• 1/3 cup honey
• 1 large egg
• 1 teaspoon ground cinnamon
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• 1/4 easpoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1 tablespoon packed dark brown sugar
• 1/3 cup finely chopped pecans
Preheat oven to 350 degrees. Lightly coat an 8-inch 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. If you don't have a steamer basket, microwave the sweet potatoes. To do this, poke holes throughout potatoes and cover with a paper towel. Cook for five minutes, flip potatoes, then cook for five more minutes. Transfer potatoes to a large bowl and let cool slightly. Add honey, egg, 1/2 teaspoon cinnamon, nutmeg, ginger, and 1/2 teaspoon salt to potatoes; whip with an electric mixer until smooth. Pour sweet potato mixture into the prepared baking dish; smooth out with a spatula. Mix the brown sugar, pecans and remaining 1/2 teaspoon cinnamon in a bowl; sprinkle evenly over the sweet potato mixture. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. Serves 8.
Recipe provided by Live Eat Play Colorado website, Colorado State University.