Ellie’s Sweet Potato Pecan Casserole

Living gluten-free is easy; finding good recipes is the challenging part! Here is one of my favorites, so easy and works either as a desert or a side dish.
Ellie’s Sweet Potato Pecan Casserole

Gluten-free and super tasty!
Gluten-free and super tasty!

• Organic Olive or Coconut Oil Cooking spray
• 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
• Kosher salt
• 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.

Bon appetit!

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3 thoughts on “Ellie’s Sweet Potato Pecan Casserole”

  1. I really wish I had a piece of that right now lol. I’ll have to wait until I get my oven replaced tho #bloggerproblems. I love anything with plantains ripe or green they r so versatile. I love Thai, oriental foods. But I really love culture and I love to try out dishes from different countries.


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