Sweet Potato-Pecan Casserole


  • Cooking spray
  • 3 1/2 lbs. sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans


  1. Preheat oven to 350° F. Lightly coat an 8-inch 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. If you don't have a steamer basket, microwave sweet potatoes. To do this, poke holes throughout potatoes, cover with a paper towel. Cook for 5 minutes, flip potatoes, then cook for 5 more minutes. Transfer potatoes to a large bowl and let cool slightly.
  3. Add honey, egg, 1/2 teaspoon cinnamon, nutmeg, ginger, and 1/2 teaspoon salt to potatoes; whip with an electric mixer until smooth. Pour sweet potato mixture into the prepared baking dish; smooth out with a spatula.
  4. Mix the brown sugar, pecans, and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle evenly over the sweet potato mixture.
  5. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Serves 8
Serving Size: 2/3 cup