One of mine is Sweet potato… really any way, but Sweet potato casserole is one of the quintessential Thanksgiving foods. It makes an appearance alongside the turkey on everyone’s holiday table. It’s one of my favorites! A few years ago, I took a stand against this marshmallow-topped calorie bomb. Not only does the traditional sweet potato dish deliver tons of extra sugar, fat and calories, it doesn’t even taste good. Not in my opinion, anyway. Sweet potatoes are naturally sweet; they don’t need the help of marshmallows. They’re perfectly delicious on their own — baked, mashed, or turned into fries — or in a casserole, spiced with cinnamon, nutmeg and ginger and topped with pecans. Mmmm
Sweet Potato-Pecan Casserole
Recipe courtesy Ellie Krieger for Food Network Magazine
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
Dash sea salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. 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 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.
Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g