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Sweet Potato Casserole

November 08, 2021

Serves 8


  • 5 medium sweet potatoes, peeled and cut into 1-inch pieces

  • 1 large egg

  • 1/3 cup honey

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon ground ginger

  • 1 teaspoon salt

  • 1 tablespoon dark brown sugar

  • 1/2 cup chopped pecans


  1. Preheat oven to 350 F. Coat an 8-inch square baking dish with cooking spray.

  2. In a large pot, boil a few inches of water with a steamer basket in place. Add the sweet potatoes to the basket, cover and steam for about 25 minutes or until tender.

  3. Transfer the potatoes to a large mixing bowl and let them cool.

  4. Add the egg, honey, 1/2 teaspoon cinnamon, nutmeg, ginger and 1/2 teaspoon of salt to the bowl with the sweet potatoes. Using an electric mixer, whip all of the ingredients together until smooth.

  5. Spread the sweet potato mixture into the coated baking dish.

  6. Mix the remaining 1/2 teaspoon cinnamon with the brown sugar and pecans in a bowl and sprinkle on top of sweet potato mixture.

  7. Bake for about 40-45 minutes or until hot and the edges begin to brown.

Nutrition Facts (per serving):

Calories: 178
Fat: 5.6 g
Saturated fat: 0.6 g
Cholesterol: 26 mg
Sodium: 310 mg
Carbs: 31 g
Fiber: 3 g
Protein: 2.8 g



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