Sweet Potato-Pecan Casserole
Ingredients:
3 1/2 pounds sweet potatoes (about 5 medium)
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon - 1/2 teaspoon in step 8, 1/2 teaspoon in step 10.
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup finely chopped pecans
Instructions:
1. Fill a 2 quart pot with water and bring to a boil.
2. Once water is at a boil, place sweet potatoes in the pot.
3. Cover and let simmer for 25-30 minutes.
4. Drain water and place sweet potatoes on paper towel to cool for 10-15 minutes.
5. Peel sweet potatoes.
6. Place peeled sweet potatoes in a large bowl.
7. Using a potato masher, mash the sweet potatoes.
8. Add honey, egg, 1/2 teaspoon, cinnamon, nutmeg, and ginger, and salt.
9. Mix until smooth - by hand or electric mixer.
10. For the Topping Mix - mix the sugar, remaining 1/2 teaspoon cinnamon, and 1/3 cup finely chopped pecans in a small bowl.
11. Add the sweet potato mix to a 8in. or 9in. baking dish.
12. Spread the topping mix over the sweet potato mix.
13. Bake at 350 degrees for 40-45 minutes
14. Enjoy.
Mark's Story -
Trish loves sweet potatoes. I just read an article that sweet potatoes, or any orange vegetable, could help control allergies. Trish also has allergies. So, I went looking for more sweet potato recipes. I found this on the Food Network.
Here is the original recipe.
http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe.html
I changed it slightly by boiling the sweet potatoes first, then peeling, then mashing. Something I learned from the Betty Crocker cookbook for how to mash sweet potatoes. If the sweet potatoes won't mash. Toss the peeled sweet potatoes in the microwave for 5 minutes. They should mash then.
