SWEET POTATO GRATIN WITH PECAN-GINGER STREUSEL

Sweet Potato Gratin with Pecan-Ginger Streusel image

Number Of Ingredients 10

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3 pounds medium sweet potatoes
1/2 cup apple cider or juice
1/4 cup maple syrup
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
5 tablespoon flour
3 tablespoon light brown sugar, packed
3 tablespoon cold, unsalted butter
1 cup coarsely chopped pecans
2 tablespoon crystalized ginger, chopped

Steps:

Heat oven to 350F. Lightly butter shallow 2 Qt baking or casserole dish.
Bring large pot of salted water to boil. Add potatoes and until just barely tender when tested with knife, 15 - 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1/2 in. thick rounds.
Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, melted butter and salt; pour over potatoes. Cover tightly with foil and bake for 20 minutes.
Meanwhile, make streusal topping: in a medium bowl, combine flur and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.
Remove potatoes from oven. Uncover and sprinkle with Streusal Topping. Bake, uncovered, until lightly browned, 15-20 minutes.
Refrigerate the gratin for up to 1 day. Reheat, covered, in 375F oven until heated through, 25-30 minutes.