Sweet Potato Casserole
Ingredients:
| 6 | large sweet potatoes (about 5 cups) |
| ½ | cup brown sugar |
| ¼ | cup white sugar |
| 1 | teaspoon cinnamon |
| ½ | teaspoon allspice |
| ½ | teaspoon salt |
| 2 | eggs, beaten |
| 1 | teaspoon vanilla extract |
| ½ | cup buttermilk |
| 4 | tablespoons butter |
Clean and pierce sweet potatoes, and roast directly on oven rack at 400° F for about 45 to 60 minutes until fork-tender. Scrape potato flesh into mixer bowl. Add the rest of the ingredients and beat until blended. Pour into a 9×13‑inch dish. Bake about 25 to 30 minutes at 350° F until slightly brown.
Pecan-Gingersnap Praline Topping:
| ½ | cup gingersnap crumbs |
| 1 | cup brown sugar, packed |
| 1 | pinch salt |
| 4 | teaspoons honey |
| 2 | teaspoons vanilla extract |
| 1 | stick of unsalted butter, melted |
| 2 | cups pecans, toasted and chopped |
In a food processor, pulse together ginger snaps, brown sugar, and salt. Add honey, vanilla, and melted butter. Pulse a few times to combine. Stir in nuts. Sprinkle on top of potatoes and bake at 350° F for about 15 minutes.