Ingredients

The following ingredients have 12 Servings
  • 6-8 sweet potatoes
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup pecans (whole or pieces)

Instruction

  • Preheat oven to 400 degrees. Prick sweet potatoes with a fork 2-3 times. Place potatoes on a baking sheet and bake 45-60 minutes until soft. Reduce oven to 350.
  • When you can handle the sweet potatoes, scoop out the flesh into a large bowl. Add all other ingredients and beat on low 2-3 minutes just until well mixed and there are no lumps.
  • Spoon into a large casserole dish and sprinkle pecans evenly over the top.
  • Bake in 350 degree oven for approximately 35 minutes until a toothpick comes out clean from the center.
  • At this point you can cool and freeze the casserole, or store in the fridge up to 48 hours.
  • If reheating after refrigeration it will take 45-60 minutes to bake depending on the shape and depth of your casserole dish. Check after 45.
  • If reheating from frozen check casserole after 60 minutes.