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 votes0
Serves:
8 - 10
Prep:
1 Hr
Cook:
10 Min
Method:
Bake
Ingredients
-
10 smallmedium yams or sweet potatoes (about 5 pounds), peeled, halved crosswise and cut into chunks
-
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
-
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.
- 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.
