Roasted Sweet Potatoes with Ginger Snap Topping

Mary Muscarello

By
@onestopweddings

All I can say is "YUM". The roasted sweet potatoes give this "casserole" a much richer taste than boiling. The spices and the ginger snaps make this a recipe worth sharing


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Rating:

Serves:

8 - 10

Prep:

1 Hr

Cook:

10 Min

Method:

Bake

Ingredients

10 small
medium yams or sweet potatoes (about 5 pounds), peeled, halved crosswise and cut into chunks
2 Tbsp
tablespoon olive oil
kosher salt and freshly ground pepper
1/4 c
cup of honey
1/2 tsp
teaspoon ground cinnamon
1/2 tsp
teaspoon vanilla extract
1/4 tsp
teaspoon freshly ground nutmeg
1/4 tsp
teaspoon ground cloves

CRUNCH

20
course ground gingersnap cookies
3/4 c
cup light brown sugar, packed
1
stick of butter, melted
1/2 c
cup all-purpose flour
1/2 c
cup of roasted chopped pecans

Directions Step-By-Step

1
For the yams: Preheat the oven to 350 degrees F. Toss the yams with the oil in a medium bowl and sprinkle with salt, pepper, honey, cinnamon, nutmeg and cloves. Toss to coat.
2
Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. bake until beginning to become tender, about 30 minutes
3
For the crunch: Meanwhile, pulse the gingersnaps in a food processor until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter pecans and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator.
4
Remove the yams and stir to coat with the sauce. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 minutes longer. Serve.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southern