Sweet Potato Casserole
Dawn
Sweet and savory-always a crowd pleaser
ingredients
- 6 pounds sweet potatoes (about 6 large), scrubbed
- 4 large eggs, lightly beaten with a fork
- 8 tablespoons unsalted butter, melted plus more for the preparing the pan
- 7 tablespoons packed dark brown sugar
- 2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1 cup coarsely chopped pecans
directions
- 1
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 60 minutes or until tender. Set aside to cool.
- 2
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 (leave 2 Tb. spoons aside for topping), brown sugar (leave 3 Tb. spoons aside for topping), salt, cinnamon, ginger, nutmeg, and pepper to taste. Mix with hand blender until the mixture until smooth.
- 3
Butter an large casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans, remaining butter & brown sugar. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Source: Dawn
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