Pecan Topped Sweet Potato Casserole
By: Yuna Wu
Published: Saturday, December 5, 2009 - 2:01am

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

Preparation

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

About


From Food Network Kitchens