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 other things to make it today. It will be a hit at your Thanksgiving event. It is brought to you by Foo

Instructions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork.

3. 3

   Bake for 45 to 60 minutes or until tender.

4. 4

   Set aside to cool.

5. 5

   Turn the oven down to 350 degrees F.

6. 6

   Scoop the sweet potato out of their skins and into a medium bowl.

7. 7

   Discard the skins.

8. 8

   Mash the potatoes until smooth.

9. 9

   Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste.

10. 10

    Whisk the mixture until smooth.

11. 11

    Butter an 8 by 8-inch casserole.

12. 12

    Pour the sweet potato mixture into the pan and sprinkle the top with the pecans.

13. 13

    Bake for 30 to 40 minutes until a bit puffy.

14. 14

    Serve immediately.

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