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orange-fleshed sweet potatoes sugar unsalted butter eggs vanilla topping brown sugar flour unsalted butter ground cinnamon pecans candied ginger
Viewed: 59 - Published at: 7 years agoIngredients
- 4 -6 orange-fleshed sweet potatoes (medium to large in size)
- 2/3 cup sugar
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 1/4 teaspoon vanilla extract
- Topping
- 1 cup firmly packed light brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- ground cinnamon, a pinch
- 1 cup pecans, finely chopped
- 1/4 cup candied ginger, finely chopped
Method
- Preheat oven to 425°; line a baking sheet with foil.
- Pierce the sweet potatoes several times with a fork or paring knife, bake them on the prepared pan for 1 hour, or until tender.
- Remove from the oven and let cool for about 15 minutes, until cool to touch.
- Decrease oven temperature to 350°; coat a 13 x 9 inch baking dish with butter or cooking spray.
- In a bowl, combine the sugar, butter, eggs, and vanilla; using an electric mixer, beat on medium speed until creamy.
- Cut the potatoes in half, scoop the flesh out of the skins, and put it into a large bowl.
- Pour the sugar mixture into the potatoes and beat on medium speed until combined.
- Spoon the potatoes evenly into the prepared baking dish.
- To make the topping: in a medium bowl, stir together the sugar, flour, butter, cinnamon, pecans, and candied ginger; evenly sprinkle the potatoes with the topping and bake for about 30 minutes.
