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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This version is nice because it is not overly sweet and it lets the flavor of the sweet potatoes come through. It can also be made ahead, which saves time on busy holidays. Ingredients:
2 1/2 pounds sweet potatoes; scrubbed |
2 large eggs; lightly beaten |
3 tablespoons unsalted butter; melted |
2 tablespoons packed dark brown sugar |
1 teaspoon kosher salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 pinch freshly ground nutmeg |
freshly ground black pepper; to taste |
8 ounces crushed pineapple in juice; drained |
1/4 cup pecans; coarsely chopped |
Directions:
1. Preheat oven to 400.
2. Put the sweet potatoes on a baking sheet and pierce each one 2-3 times with a fork.
3. Bake for 45 to 60 minutes or until tender.
4. Put aside to cool.
5. Turn the oven down to 350.
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, sugar and spices.
10. Whisk until smooth, add pineapple and mix well.
11. Butter an 8x8 inch casserole.
12. Pour the sweet potato mixture into the pan and sprinkle with the pecans.
13. Bake for 30 to 40 minutes or until a bit puffy.
14. Serve immediately.
15. Notes: Casserole can be made a day or two ahead up to the point of adding the nuts and baking it. Cover and refrigerate and when ready to serve, add nuts and bake as directed.
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