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Sweet Potato - Pecan Casserole Recipe

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This recipe for Sweet Potato - Pecan Casserole, by , is from Frank-Chaney Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katrina Chaney - Recipe courtesy Ellie Krieger for Food Network Magazine


Cooking spray
3- pounds sweet potatoes (about 5 medium), peeled and cut into 1 - inch chunks
⅓ c. honey
1 large egg
1 tsp. ground cinnamon
tsp. ground nutmeg
⅛ tsp. ground ginger
Kosher salt
1 tbsp. packed dark brown sugar
⅓ c. finely chopped pecan

Preheat the oven to 350F. 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 tsp. cinnamon, the nutmeg, ginger and 1/2 tsp. 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 tsp. cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown a round the edges, 40 to 45 minutes.




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