Pecan Topped Sweet Potato Casserole
Details
- Serving Size: 6
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 5 Points
Cuisine
- American
- side dish
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
Instructions
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 60 minutes or until tender.
Turn the oven down to 350 degrees F.
Scoop the sweet potato out of their skins and into a medium bowl.
Mash the potatoes until smooth.
Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste.
Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole.
Pour the sweet potato mixture into the pan and sprinkle the top with the pecans.
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