Sweet Potato Casserole

2018-03-30
  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Nutritional Info

This information is per serving.

  • Calories

    426
  • Fat

    25.5 grams
  • Saturated Fat

    14 grams
  • Cholesterol

    141 milligrams
  • Sodium

    225 milligrams
  • Carbohydrate

    45 grams
  • Fiber

    6 grams
  • Protein

    6 grams

Ingredients

  • 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  • 2 large eggs, lightly beaten
  • 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 freshly grated nutmeg
  • Freshly ground black pepper
  • 1/4 cup coarsely chopped pecans

Method

Step 1

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

Step 2

Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

Step 3

Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *