With Thanksgiving seemingly right around the corner, menu planning and day-of preparation are in full swing. Every year, we attend our family friend’s house with 20 plus other people. The day is complete with mass amounts of food, from delicious appetizers to various side dishes to giant gravy boats to three, yes three, turkeys. We obviously have to have a smoked turkey!
The sweet potato-pecan casserole is one of my favorite dishes every year (I still need to figure out who brings this dish). So, I decided to try replicating the casserole. Although my dish didn’t quite rank with the one on Thanksgiving, it held its own and was still delicious.
Note: If you want your casserole to have that bright orange color, use yams, which are often used in ‘sweet potato’ casseroles.
3 1/2 lbs. sweet potatoes (about 5 medium to large), peeled and cut into 1-inch slices
1/3 cup honey
1 large egg
1 1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/2 tsp. salt
1 tbsp. heavy whipping cream
2 tbsp. packed light brown sugar
1 package (2.25 oz./about 3/4 cup) Diamond chopped pecans
Preheat oven to 350 degrees. Spray an 8-inch square Pyrex baking dish with cooking spray.
Bring a large pot of water to a boil, then add sweet potatoes. Cook until tender, about 20-25 minutes. Strain potatoes, then transfer to bowl of stand mixer. Let potatoes cool about 10 minutes.
Add honey, egg, 3/4 tsp. cinnamon, nutmeg, ginger, 1/2 tsp. salt and heavy whipping cream. Using the whisk attachment, whip potatoes 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 around the edges, 40 to 45 minutes.
Recipe adapted from Food Network.