Pecan Topped Sweet Potato Casserole

Name: Pecan Topped Sweet Potato Casserole
Total time: 45 min
Yield: 6 servings
Cuisine: American
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

Pecan Topped Sweet Potato Casserole is a gluten free and lacto ovo vegetarian recipe with 6 servings. One serving contains 285 calories, 6g of protein, and 11g of fat. For 98 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

285 kcal

Calories

6 g

Protein

11 g

Fat

43 g

Carbs

Ingredients

For 6 servings

Estimated cost~€1.60 · ~€0.25/serving

Instructions

1
Preheat the oven to 400 degrees F.
2
Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork.
3
Bake for 45 to 60 minutes or until tender.
4
Set aside to cool.
5
Turn the oven down to 350 degrees F.
6
Scoop the sweet potato out of their skins and into a medium bowl.
7
Discard the skins.
8
Mash the potatoes until smooth.
9
Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste.
10
Whisk the mixture until smooth.
11
Butter an 8 by 8-inch casserole.
12
Pour the sweet potato mixture into the pan and sprinkle the top with the pecans.
13
Bake for 30 to 40 minutes until a bit puffy.
14
Serve immediately.