Roasted Sweet Potatoes with Ginger Snap Topping

Name: Roasted Sweet Potatoes with Ginger Snap Topping
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 8 - 10
Cuisine: Southern
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

By Mary Muscarello
@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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

8 - 10

Prep:

1 Hr

Cook:

10 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Roasted Sweet Potatoes with Ginger Snap Topping

Step-by-Step

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.
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
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.
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.