Sweet Potato Casserole with Nut Topping

Ingredients:

• 1.6 kg sweet potatoes, peeled and cut into 2.5 cm pieces (about 5 medium)
• Cooking spray
• 1/3 cup honey
• 1 egg category CO
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• Salt
• 1 tbsp. l. brown sugar
• 1/3 cup finely chopped pecans

Preparation:

1. Preheat oven to 180°C. Spray a square baking dish (20x20 cm) with cooking spray.
   
   Bring a 2-3 inch (5-8 cm) pot of water to a boil and insert the steamer basket. Add the sweet potatoes, cover, and simmer until tender, 20-25 minutes.
2. Transfer the potatoes to a bowl and let cool slightly. Add the honey, eggs, 1/2 teaspoon of cinnamon, nutmeg, ginger, and 1/2 teaspoon of salt. Beat with an electric mixer until smooth. Spread the potato mixture into the prepared pan.
   
   In a bowl, combine brown sugar, pecans, and the remaining 1/2 teaspoon cinnamon. Sprinkle over the potatoes. Bake until heated through and beginning to brown around the edges, 40 to 45 minutes.