Sweet Potato and Pecan Casserole

INGREDIENTS:

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

Salt

1 tablespoon packed dark brown sugar

1/3 cup finely chopped pecans

Preheat your oven to 350 degrees F. Spray 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 1/3 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.