Roasted Sweet Potatoes with Ginger Snap Topping
By
Mary Muscarello
@onestopweddings
7
☆☆☆☆☆ 0 votes0
Ingredients
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10 smallmedium yams or sweet potatoes (about 5 pounds), peeled, halved crosswise and cut into chunks
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2 Tbsptablespoon olive oil
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·kosher salt and freshly ground pepper
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1/4 ccup of honey
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1/2 tspteaspoon ground cinnamon
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1/2 tspteaspoon vanilla extract
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1/4 tspteaspoon freshly ground nutmeg
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1/4 tspteaspoon ground cloves
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CRUNCH
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20course ground gingersnap cookies
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3/4 ccup light brown sugar, packed
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1stick of butter, melted
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1/2 ccup all-purpose flour
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1/2 ccup of roasted chopped pecans
How to Make Roasted Sweet Potatoes with Ginger Snap Topping
- 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.