Pecan Topped Sweet Potato Casserole

Pecan Topped Sweet Potato Casserole is a gluten free and lacto ovo vegetarian recipe with 6 servings. One serving contains 285 calories, 6g of protein, and 11g of fat. For 98 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is a very reasonably priced recipe for fans of American food. 1 person has tried and liked this recipe. Only a few people really liked this side dish. Head to the store and pick up ground cinnamon, nutmeg, butter, and a few oth

Ingredients

• 2.5 pounds sweet potatoes
• 2 large eggs
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 1 pinch nutmeg
• 6 servings pepper
• 0.25 cup pecans

Instructions

1. Preheat the oven to 400 degrees F. 2. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. 3. Bake for 45 to 60 minutes or until tender. 4. Set aside to cool. 5. Turn the oven down to 350 degrees F. 6. Scoop the sweet potato out of their skins and into a medium bowl. 7. Discard the skins. 8. Mash the potatoes until smooth. 9. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. 10. Whisk the mixture until smooth. 11. Butter an 8 by 8-inch casserole. 12. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. 13. Bake for 30 to 40 minutes until a bit puffy. 14. Serve immediately.