Mom’s Sweet Potato Casserole
Recipe submitted by: Mom and Steve
1 1/2 pounds sweet potatoes - with pointed ends - about 3 large (look for potatoes with moist skin, no holes or bruises)
2 large eggs, lightly beaten
3 Tablespoons unsalted butter, melted, plus more for preparing the pan
2 Tablespoons of packed, dark brown sugar
1 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg (I just use the packaged version)
freshly ground black pepper
1/4 cup of coarsely chopped pecans
- Preheat oven to 400. Put the sweet potatoes on a baking sheet piercing each one 3-4 times with a fork. Bake for 45-50 minutes or until tender. Set aside to cool.
- Turn the oven down to 350 degrees. Scoop the sweet potatoes 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 pepper to taste. Whisk the mixture until smooth.
- Butter an 8x8 inch casserole. Pour the mixture into the pan and sprinkle the top with pecans. Bake until puffed, about 30 minutes. Serve immediately.
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