Sweet Potato Casserole with Whipped Cinnamon Honey and Pecan Topping

November is National Georgia Pecan Month and we're celebrating with a Thanksgiving Classic.  This Sweet Potato Casserole Recipe is made with a delicious Whipped Cinnamon Honey and fresh pecan topping. 

the filling:

7 medium sweet potatoes

1/2 cup half and half

8 oz butter

2 eggs

1 tsp nutmeg

Salt to taste

the topping:

1 12oz jar of Whipped Cinnamon Honey

6 oz fresh pecans


-Wrap each sweet potato in aluminum foil. Place potatoes over a baking sheet, potatoes will drip.  Bake at 350 f for 90 min or until you can squeeze the foil and potato is soft.  Cool, peel, and mash sweet potatoes. Combine with butter, Half and Half, eggs, salt, nutmeg, and add mix to 9 in pie dish.

-Top with pecans and pour 12 oz Whipped Cinnamon Honey over the pecans. Brush evenly over the pecans. Bake for 30 min until topping has lightly browned.