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Sweet Potato Casserole

Suzanne ran across this recipe on the Food Network in ’05. It’s been a hit at Thanksgiving and Christmas ever since.

Ingredients:

  • 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted, plus more for the preparing the pan
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch freshly grated nutmeg
  • Freshly ground black pepper
  • 1/4 cup coarsely chopped pecans

Directions:

  • Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.
  • Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.
  • Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

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