Roasted Sweet Potatoes with Ginger Snap Topping
By
Mary Muscarello
@onestopweddings
7
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 votes
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
- 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
CRUNCH
How to Make Roasted Sweet Potatoes with Ginger Snap Topping
- 1For 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.
- 2Spread the yams and all the sauce evenly into a 9-by-13-inch baking dish. bake until beginning to become tender, about 30 minutes
- 3For 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.
- 4Remove 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.
