06 Nov Ellie’s Sweet Potato Pecan Casserole


Everything you want in a Holiday Dish, satisfying without leaving you stuffed. Whip the sweet potatoes with an egg to make them creamy without butter then top with pecans for a decadent healthy crunch.


• Organic Olive or Coconut Oil Cooking spray
• 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 with cooking   spray.  Bring a few inches of water to a boil in a pot with a large steamer basket in place.   Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 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.

Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180   mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g  *Recipe courtesy of Ellie Krieger for Food Network Magazine