This last side-dish from our Thanksgiving in May roundup comes from Ellie Krieger, who often features lower-fat versions of classic recipes. Since we had about two gallons of butter in our stuffing, it was nice to pretend that we were having a light meal with the addition of this Sweet Potato and Pecan Casserole. The pecan topping was delicious and crunch-tastic.
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Chris says:
Well, it’s over, this Thanksgiving of ours…
Lisa says:
Noooo, it can’t be!
Chris says:
Don’t worry, it’ll live on in leftovers and blog posts.
Lisa says:
Blog posts? Yeah, right… with the kid coming, we won’t have time for that.
Chris says:
Don’t you see? It’s perfect! We probably won’t get to posting it until late spring, or even summer! Then we’ll be able to look back upon these dishes and salivate all over again!
Lisa says:
Oh, so like instead of “Christmas in July”, we’ll have “Thanksgiving in May”?
Chris says:
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Sweet Potato-Pecan Casserole
3 1/2 lbs sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
salt
1 tbsp packed dark brown sugar
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Mist an 8-inch square 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. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Eat.
8 Servings