With Thanksgiving just two short weeks away, it’s time to get your shopping list in order. And for us? Nothing comes before the sweet potato side. Whether it’s baked, mashed, or dished up in a casserole, there’s no beating the sweet, yet surprisingly nutrient-dense, goodness of a sweet potato.

This delicious Sweet Potato Casserole is plussed up with all the fixin’s and gets a sweet helping hand from Local Hive South Central Honey Blend. With its rich, full-bodied character, it adds sweetness and a chef-level “how did you make this?” flavor. Let’s get cookin’!

Makes: 8 servings

Cook Time: 1 hour 15 mins

 

Ingredients

5–6 medium-sized sweet potatoes

1/3 cup Local Hive South Central Honey Blend

1 large egg

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

Kosher salt

1 heaping tbsp dark brown sugar

1/3 cup pecans, finely chopped

 

Directions

  1. Preheat the oven to 350 degrees F. Cover an 8-inch square baking dish with cooking spray.
  2. Peel the sweet potatoes – or don’t, if you prefer. Cut the sweet potatoes into 1-inch chunks.
  3. Boil water in a pot with a large steamer basket. Put sweet potatoes in the basket, cover and steam 20 to 25 minutes until tender. Transfer potatoes to a bowl and let cool. Add Local Hive Honey, egg, half the cinnamon, nutmeg, ginger and 1/2 tsp salt.
  4. Whip with an electric mixer until smooth.
  5. Spread sweet potato mixture in the prepared baking dish.
  6. Mix brown sugar, pecans and the remaining 1/2 tsp cinnamon in a small bowl. Optionally, add a bit of melted butter or honey to help it stick together. Sprinkle over the potatoes.

Bake 45 minutes, or until the casserole has begun to brown around the edges.