Clay Pot Sweet Potato-Pecan Casserole

• 1/2 cup water
• 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
• 1/3 cup honey
• 1 large egg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Kosher salt
• 1 tablespoon packed dark brown sugar
• 1/3 cup finely chopped pecans

Directions:
1. Add water and sweet potatoes in your clay pot. Set on stew for 1 hour. (For vm7800 series, add 1 1/2 cup water instead and set on fast for 1 hour.) or until potatoes are soft to mash.
2. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger, and 1/2 teaspoon salt; whip with an electric mixer until smooth. Continue to cook for 10-20 minutes.
3. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Set oven on 375F to bake for 5-10 minutes