It is a great time to start sharing some of my favorite recipes since this is the start of the baking season. I personally like simple but delicious recipes and one of my most-liked casseroles is the Sweet Potato-Pecan. This dish is perfect for Thanksgiving gatherings and it’s a Southern staple, mainly in North Carolina.
While white potatoes are lower in fat and sugar, sweet potatoes have fewer carbs and calories. Also while sweet potatoes contain more vitamin A and vitamin C, white potatoes contain more protein and fiber. There is no clear winner in this battle and just everything else, the secret is to eat your potatoes in moderation.
1. Peel and boil 5 medium sweet potatoes. For faster boiling, cut the potatoes in chunks prior to boiling them. Boil for 30 minutes. Insert a fork in the potatoes and if they feel soft, they are ready to be removed from the cook-top.
2. Transfer the potatoes to the sink and drain them. Let them cool slightly. Preheat the oven to 350 degrees and mist a 8-inch square casserole dish.
3. Transfer the potatoes to a bowl and add 1/3 cup honey, 1 large egg, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and 1/2 teaspoon salt. Whip with an electric mixer until smooth. Transfer to the casserole dish.
4. Mix the 2 cups of brown sugar, pecans (I’ll leave the quantity of pecans to your discretion!), and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes.
5. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.