How good does that look? This recipe makes 12 HUGE portions, which you can feel really great about eating! The creaminess of the sweet potatoes tastes great against the sweet crunchy texture of the pecan topping. The husband absolutely loved this dish (even though he was skeptical at first), as did a bunch of our guests (and little kids) at dinner. Hope you enjoy this as much as we did! http://www.yummly.com/recipe/Sweet-Potato-Casserole-578042?columns=3&position=54/65

31/2 lbs sweet potatoes (about 5 medium, peeled and cut into 1-inch chunks)
2 tbsps honey
1/4 cup golden raisins
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon (divided)
1 tbsp brown sugar (packed)

31/2 lbs sweet potatoes (about 5 medium, peeled and cut into 1-inch chunks) 2 tbsp s honey 1/4 cup golden raisins 1/4 tsp ground nutmeg 1/8 tsp ground ginger 1/2 tsp salt 1 tsp ground cinnamon (divided) 1 tbsp brown sugar (packed)

Step 1: Chop potatoes into cubes, cover potatoes with water, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.
Step 2: Preheat oven to 400° F. Spray a baking dish with cooking spray. Mash the sweet potatoes, then add the honey, raisins, nutmeg, ginger, salt, and a 1/2 tsp of cinnamon. Whip with an electric mixer or an immersion blender until smooth (if you don’t have one, you can do this step by hand—it’ll just take a little muscle!).
Step 3: Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a bowl.
Step 4: Spread the sweet potato mixture in the prepared baking dish. Sprinkle pecan mixture over the potatoes. Bake until hot and beginning to brown around the edges, about 15-20 minutes.