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Sweet Potato Pecan Casserole
4 PointsPlus Per Serving
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
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
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. 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.
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.
Makes 6 Servings
Nutritional Info: Calories 160; Carbs 30g; Protein 3g; Fat 4g; Fiber 3g
DASH Diet Recipes