 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
|
I made these to take to a big Thanksgiving dinner and they were a great hit! This is a keeper. Ingredients:
8 cups sweet potatoes (about 6) |
3/4 cup pineapple preserves |
1 tablespoon ginger, grated |
1/2 cup unsalted butter |
1/2 cup brown sugar |
1/4 cup curacao |
1/2 cup pecans |
1/2 cup flour |
1/2 cup brown sugar, packed |
1/2 cup unsalted butter |
nutmeg |
ginger |
Directions:
1. Bake the sweet potatoes until they are very soft and oozing.
2. Let cool a little. Peel and slice into rounds about 1/2 inch thick in a greased casserole dish.
3. Melt the preserves with the butter, brown sugar, ginger and Curacao.
4. I keep ginger root in the freezer and grate the frozen knob.
5. Pour the hot mixture over the sweet potatoes, turning gently to cover each piece. Gently press the sweet potatoes into a flat surface and sprinkle the topping evenly over the top.
6. Cut together crumb topping and sprinkle over the top.
|
|