Sweet Potato Pecan Casserole


You can enjoy a delicious Thanksgiving meal without getting off track. Foodnetwork.com has many tasty recipes you’ll love that will leave you satisfied but without the overindulgence. Take a look at this enticing Sweet-Potato Pecan Casserole that cuts the butter and fat by using eggs instead.

Sweet Potato Pecan Casserole


  • Cooking spray
  • 3 1/2 pounds 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
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans


  1. Preheat the oven to 350 degrees F. Mist an 8-inch square 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.
  3. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
  4. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Nutritional Information:

  • Protein 3 grams
  • Dietary Fiber 3 grams
  • Carbohydrates 31 grams
  • Sodium 180 milligrams
  • Cholesterol 25 milligrams
  • Saturated Fat 1 grams
  • Total Fat 4 grams
  • Calories 160