ROASTED SWEET POTATOES WITH GINGER SNAP TOPPING

Roasted Sweet Potatoes with Ginger Snap Topping image

Provided by Mary Muscarello

Time 1h10m

Number Of Ingredients 14

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
CRUNCH
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

Steps:

1. 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.
2. 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
3. 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.
4. 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.