Don't over-sweeten the Sweet Potatoes!

There is no doubt that Sweet Potatoes are a hit at Thanksgiving. The rest of the year we tend to ignore them, but in November it is their time to shine. With a name like sweet potatoes you’d think you don’t need more sweet, but most recipes call for an overboard of sugar and marshmallows, that can rob you of their delicious flavor. Try this Sweet Potato Pecan Casserole and really let them shine. 

Sweet Potato-Pecan Casserole
Serves 8
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  1. Cooking spray
  2. 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  3. 1/3 cup honey
  4. 1 large egg
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1/8 teaspoon ground ginger
  8. Kosher salt
  9. 1 tablespoon packed dark brown sugar
  10. 1/3 cup finely chopped pecans
  1. Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
  2. 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.
  3. 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.
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