|3 1⁄2 lb (about 5 medium) sweet potato, peeled and cut into 1 inch chunks|
|1⁄3 cup honey|
|1 large egg|
|1 tsp ground cinnamon, divided|
|1⁄4 tsp ground nutmeg|
|1⁄8 tsp ground ginger|
|1⁄2 tsp sea salt, or kosher salt|
|1 tbsp dark brown sugar, or coconut sugar, packed|
|1⁄3 cup pecans, finely chopped|
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 quart baking dish with nonstick cooking spray.
- Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put sweet potatoes in the basket, cover, and steam until tender, 20 to 25 minutes. Transfer potatoes to a bowl and cool slightly. Add honey, egg, 1/2 teaspoon cinnamon, nutmeg, ginger, and salt, then whip with an electric mixer until smooth. Spread sweet potato mixture in the prepared baking dish.
- In a small bowl, mix together brown sugar, pecans, and remaining 1/2 teaspoon cinnamon. Sprinkle topping over the potatoes.
- Bake for 40 to 45 minutes or until the sweet potatoes are hot and the topping starts to brown around the edges.
Source : allrecipes.com