Name: Sister-In-Law’s Candied Sweet Potato Casserole
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 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; 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

Recipe by ratherbeswimmin

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The Pastry Queen Christmas

Ready In:: 2hrs
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ingredients

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

directions

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.

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