Sweet Potato-Pecan Casserole

October 2, 2017


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! 




  • Cooking spray

  • 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

  • Kosher salt

  • 1 tablespoon packed dark brown sugar

  • 1/3 cup finely chopped pecans





  1. Preheat the oven to 350 degrees F. Spray/Oil an 8-inch square baking dish.

  2. 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.

  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.


Original Recipe: Food Network - Ellie Krieger

(Image credit: Andrew Mccaul)


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