Pile of raw sweet potatoes.

Sweet Potato Pecan Casserole

This Sweet Potato Pecan Casserole is sure to please the whole family!

Serves: 8


  • Cooking spray
  • 3 1/2 lbs. 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
  • 1/2 teaspoon kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans


  1. Preheat oven to 350 degrees F. Lightly coat an 8-inch baking dish with cooking spray.
  2. 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. If you don’t have a steamer basket, microwave sweet potatoes. To do this, poke holes throughout potatoes, then cover with a paper towel. Cook for 5 minutes, flip potatoes, then cook for 5 more minutes. Transfer potatoes to a large bowl and let cool slightly.
  3. Add honey, egg, 1/2 teaspoon cinnamon, nutmeg, ginger, and 1/2 teaspoon salt to potatoes; whip with an electric mixer until smooth. Pour sweet potato mixture into the prepared baking dish; smooth out with a spatula.
  4. Mix the brown sugar, pecans, and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle evenly over the sweet potato mixture.
  5. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Nutrition Information / Amount Per Serving (2/3 cup): Calories 261, Total Fat 4.0 g, Saturated Fat 0.5 g, Cholesterol 23.3 mg, Sodium 236.6 mg, Total Carbohydrates 54.0 g, Fiber 6.6 g, Protein 4.4 g

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