Spiced Sweet Potato Casserole

This delicious casserole is the perfect complement to a holiday ham or roast turkey.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 4 or 5 medium sweet potatoes (about 3 lbs.)
  • 2 large eggs, slightly beaten
  • 2 Tbsp. butter, melted
  • ¼ cup light brown sugar, divided
  • 1 tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ⅛ tsp. freshly grated nutmeg
  • Dash ground black pepper
  • ½ cup chopped pecans

Directions

  • Scrub sweet potatoes and place in a large stockpot. Cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer for about 30 minutes until tender. Set aside to let sweet potatoes cool slightly.
  • Slip sweet potatoes out of the skins and place in a medium bowl. If you have a ricer, cut them into smaller pieces and put them through the ricer, then mash until smooth. If you don’t have a ricer, just mash with a potato masher. Add beaten eggs, butter, 3 tablespoons brown sugar, salt, cinnamon, ginger, nutmeg, and pepper. Whisk or beat until smooth.
  • Preheat oven to 350°F. Lightly butter a 7" × 11" baking dish.
  • Turn sweet potato mixture into the prepared baking dish. Sprinkle pecans and remaining brown sugar over the top. Bake for 35–45 minutes or until puffy and hot. Serve hot.

Recipe Information

Serves: 8

Ingredients

  • 4 or 5 medium sweet potatoes (about 3 lbs.)
  • 2 large eggs, slightly beaten
  • 2 Tbsp. butter, melted
  • ¼ cup light brown sugar, divided
  • 1 tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ⅛ tsp. freshly grated nutmeg
  • Dash ground black pepper
  • ½ cup chopped pecans

Directions

  • Scrub sweet potatoes and place in a large stockpot. Cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer for about 30 minutes until tender. Set aside to let sweet potatoes cool slightly.
  • Slip sweet potatoes out of the skins and place in a medium bowl. If you have a ricer, cut them into smaller pieces and put them through the ricer, then mash until smooth. If you don’t have a ricer, just mash with a potato masher. Add beaten eggs, butter, 3 tablespoons brown sugar, salt, cinnamon, ginger, nutmeg, and pepper. Whisk or beat until smooth.
  • Preheat oven to 350°F. Lightly butter a 7" × 11" baking dish.
  • Turn sweet potato mixture into the prepared baking dish. Sprinkle pecans and remaining brown sugar over the top. Bake for 35–45 minutes or until puffy and hot. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat9g
Saturated Fat2.5g
Cholesterol55mg
Sodium330mg
Total Carbohydrate21g
Dietary Fiber3g
Sugars11g
Protein3g