Sweet Potatoe Casserole

November 19, 2012 by Julie Mitchell0


Great addition to your Holiday Meal or anytime!


5 medium sweet potatoes, peeled and cut into 1-inch chunks

1/3 cup honey

1 large organic egg

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/2 teaspoon of Celtic Sea Salt

1 tablespoon of Sucanat

1/3 cup of finely chopped pecans

Grapeseed cooking spray


Mist 8 inch baking dish with Grapeseed Cooking spray

Bring a few inches of water to a boil in a pot filled with a large steamer basket. Place potatoes into the basket, cover and steam until tender 20 to 25 minutes.

Transfer the potatoes to a bowl, and let cool slightly.

Add honey, egg, and 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon celtic sea salt; whip with an electric mixer until smooth.

Spread the sweet potato mixture in the prepared baking dish.

Mix the sucanat, pecans and the remaining 1/2 teaspoon of cinnamon in a bowl: sprinkle over the potatoes.  Bake until hot and beginning to brown around the edges

Bake for 40-45 minutes

Serves 6


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