0.0 – 0 reviews • Casserole
| Total: |
1 hr 35 min |
| Prep: |
45 min |
| Cook: |
50 min |
| Total: |
1 hr 35 min |
| Prep: |
45 min |
| Cook: |
50 min |
Ingredients
- 3 tablespoons unsalted butter, melted, plus more for preparing pan
- 2 large eggs
- 1 cup heavy cream
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch freshly grated nutmeg
- Pinch cayenne
- Kosher salt and freshly ground black pepper
- 1/4 cup pecans pieces
- 2 1/2 pounds sweet potatoes (about 3 large), peeled
Instructions
- 1. Preheat oven to 350 degrees F. Butter an 8-by-8-inch casserole dish and set aside.
- 2. Grate sweet potato on large holes of grater. Melt butter in a large skillet, add sweet potatoes and cook stirring occasionally until potato softens, about 15 minutes. Cool.
- 3. Separate 1 egg and reserve egg white. Beat remaining egg, yolk, cream, brown sugar, cinnamon, ginger, nutmeg, and cayenne in a large bowl. Add sweet potato and season with 1 teaspoon salt and pepper to taste. Whisk until smooth.
- 4. Pour sweet potato mixture into pan. Toss pecans with egg white and sprinkle on casserole. Bake until set and puffed, about 30 minutes. Serve immediately.
