Sweet Potato Casserole
If you have around 1 hour and 35 minutes to spend in the kitchen, Sweet Potato Casserole might be an outstanding gluten free and lacto ovo vegetarian recipe to try. This recipe makes 6 servings with 285 calories, 6g of protein, and 11g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. It works well as a very affordable side dish for Thanksgiving. A mixture of pepper, kosher salt, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. Users who liked this recipe also liked Ginger Sweet Potato Casserole, Pecan Topped Sweet Potato Casserole, and Sweet Potato Casserole with Pecan Crumble Topping.
Instructions
Watch how to make this recipe.
Preheat the oven to 400 degrees F.
Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork.
Bake for 45 to 50 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth.
Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste.
Whisk the mixture until smooth.
Butter an 8-by-8-inch casserole.
Pour the sweet potato mixture into the pan and sprinkle the top with the pecans.
Bake until puffed, about 30 minutes.