Healthy, filling, and delicious describes this good-for-you holiday side dish.
4 large sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup real maple syrup
1 large egg
1 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon coarse salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
- Preheat the oven to 350 degrees F. Lightly coat an 8-inch square baking dish with oil.
- Bring a few inches of water to a boil in a pot. Add the sweet potatoes and steam, for about 15 minutes, or until the potatoes are tender. Transfer the potatoes to a bowl. Mash the potatoes until coarse and let cool slightly. Add the maple syrup, egg, ½ teaspoon cinnamon, nutmeg, ginger, and salt, and whip with an electric hand mixer until smooth. Spread the sweet potato mixture into the prepared baking dish.
- Mix the brown sugar, pecans, and the remaining ½ teaspoon cinnamon in a bowl; sprinkle over the potatoes. Cover with foil and bake for 30 minutes. Remove the foil and continue cooking until brown around the edges, about 10 to 15 minutes more.
Make ahead: you can make this casserole a day before the holiday. After cooking, let cool then cover with plastic and tin foil. Be sure to remove the plastic wrap before reheating in a 350-degree oven for 30 minutes.