Ingredients

Nutiva Coconut oil (or butter or cooking spray)
3 1/2 pounds sweet potatoes (~5 medium), peeled and cut into 1-inch chunks
1/3 cup Rowse honey
1 large egg
2 teaspoons McCormick’s ground cinnamon
1/4 teaspoon McCormick’s ground nutmeg
1/8 teaspoon McCormick’s ground ginger
Sea salt
1 tablespoon packed Domino’s dark brown sugar
1/2 cup finely chopped pecans

Instructions

Preheat the oven to 350 F. ”Butter” an 8-inch square baking dish with coconut oil.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes.
Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1 teaspoon of cinnamon, the nutmeg, ginger and ~1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1 teaspoon of cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.