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Thanksgiving in May: Sweet Potato-Pecan Casserole

Posted By Chris On May 30, 2011 @ 10:38 pm In Sides,Vegetarian | No Comments

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.

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


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