Thanksgiving dinner is always extra special. A little more effort, a little more care to celebrate the holiday and give thanks. Thanks for a good harvest, thanks for a good year, thanks for family and friends. A lot of thought goes into this big dinner, and although most of us have our traditional go-to turkey and sides, it's sometimes nice to add a new addition to our feast. This year, surprise your guests with this sweet potato casserole. You will be glad that you did!
3 1/2 pounds 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 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Spray/Oil an 8-inch square baking dish.
Steam sweet potatoes 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.
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.
Original Recipe: Food Network - Ellie Krieger
(Image credit: Andrew Mccaul)