Slimmed-Down Sweet Potato Casserole

Makes 12 servings

3.5 lbs sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
2 Tbsp 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 packed brown sugar
1/3 cup chopped pecans

1. Cover potatoes with water, and boil in a large pot until soft when pierced with a fork. Drain, and return to the pot.

2. Preheat oven to 400° F. Spray a baking dish with cooking spray. 

3. 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!). Spread the sweet potato mixture in the prepared baking dish.

4. Mix the brown sugar, pecans, and remaining 1/2 tsp cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, about 15-20 minutes.