Sweet Potato Casserole
It may be a crime to all food bloggers but I must confession: I sincerely tried to get out of Thanksgiving this year. Who wants to host?, you may think. I’m not saying I was trying to get out of hosting the big day. I was trying to get out of hosting Thanksgiving, eating Thanksgiving, acknowledging Thanksgiving.
The reasons for my desire to abandon all things I love (cooking, eating, family) are various and likely unimportant to you. What you might care about, however, is the fact that in the end, I was unsuccessful at my attempt to wallow in a nice hearty chili instead of a turkey meal and I ended up cooking, eating, and enjoy Thanksgiving dinner.
This sweet potato casserole is a super lightened up version of what you might be used to. It truly is only subtly sweet, not sickeningly so, and has no fat added. Not only is it a color addition to the Thanksgiving plate that can be so often an array of monotone browns and tans, but it is a delicious addition, too.
Sweet Potato Casserole (courtesy of Ellie Krieger)
- 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
- Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish (or a pie plate as I did) with cooking spray.
- Bring a few inches of water to a boil in a pot.
- Put the sweet potatoes in the water and boil until tender, 20 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.