This Sweet Potato Pecan Casserole with a Secret Ingredient is a great Thanksgiving Day Side Dish. It’s make ahead and you can whip it up in no time.
- 3 ½ pounds sweet potatoes, peeled and cut into 2 inch pieces
- 1 banana, mashed
- juice of 1 lemon
- 1/3 cup maple syrup
- 1 egg
- 2 teaspoons vanilla
- 1 ½ teaspoon pumpkin pie spice
- 2 tablespoons light brown sugar
- ½ cup, pecans, chopped
Preheat the oven to 350 degrees. Spray an 8-inch square baking pan or dish with Pam. Place the sweet potatoes into a large pot and fill with just enough water to cover the potatoes.
Bring to a boil, lower the heat and simmer until the potatoes are fork tender, about 20 minutes. Drain the sweet potatoes. Place in a ricer and rice the potatoes, or use a potato masher to mash the potatoes.
Place the mashed potatoes into a large bowl. Add the juice of one lemon to the mashed bananas, then add bananas to the sweet potatoes along with the maple syrup, egg, vanilla, ½ teaspoon of the pumpkin pie spice and salt to taste.
Beat all the ingredients with an electric mixer until very smooth. Spread the pureed mixture into the prepared baking pan.
Combine the brown sugar, pecans and the remaining teaspoon of pumpkin pie spice and sprinkle over the top of the sweet potatoes. Bake about 35 to 40 minutes.
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