roasted sweet potatoes with ginger snap topping
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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prep time
1 Hr
cook time
10 Min
method
Bake
yield
8 - 10
Ingredients
- 10 small medium yams or sweet potatoes (about 5 pounds), peeled, halved crosswise and cut into chunks
- 2 tablespoons tablespoon olive oil
- - kosher salt and freshly ground pepper
- 1/4 cup cup of honey
- 1/2 teaspoon teaspoon ground cinnamon
- 1/2 teaspoon teaspoon vanilla extract
- 1/4 teaspoon teaspoon freshly ground nutmeg
- 1/4 teaspoon teaspoon ground cloves
- CRUNCH
- 20 - course ground gingersnap cookies
- 3/4 cup cup light brown sugar, packed
- 1 - stick of butter, melted
- 1/2 cup cup all-purpose flour
- 1/2 cup cup of roasted chopped pecans
How To Make roasted sweet potatoes with ginger snap topping
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Step 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.
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Step 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
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Step 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.
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Step 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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