- 3 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup honey (or maple syrup)
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons brown sugar, packed
- 1/4 cup pecans, finely chopped
- 1/2 tsp cinnamon
Preheat oven to 350 degrees. Use cooking spray to lightly coat 8-inch square baking dish.
Place cubed sweet potatoes in a saucepan and cover with 1 inch of water above potatoes. Bring water to a boil and then reduce heat to a simmer. Cook with pot covered until potatoes are tender when pierced with a fork, 20 to 25 minutes.
Transfer sweet potatoes into a large bowl and let sit for a few minutes until cooled. Add honey, egg, vanilla extract, cinnamon, nutmeg, and salt to the bowl with sweet potatoes and blend with an electric mixer until smooth. Transfer the sweet potato mixture into the prepared baking dish.
In a separate bowl, combine brown sugar, pecans and cinnamon. Sprinkle evenly on top of the sweet potato mixture.
Bake until the center is hot and the top is lightly browned, 40 to 45 minutes.
Recipe adapted from www.foodnetwork.com