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Desserts
INGREDIENTS
FOR THE CASSEROLE:
• 3 lbs sweet potatoes
• 1 12-oz jar Chef Darin's
Kitchen Table Praline
Pecan Honey Butter
• 1 teaspoon kosher salt
• 2 eggs
FOR THE TOPPING:
• 1 pkg (approx. 14 oz)
gingersnap cookies
• 1 cup pecan pieces
• 1 tsp ground cinnamon
• 1 tsp dry ground ginger
• 4 tbsp butter, melted
INSTRUCTIONS
FOR THE CASSEROLE:
• Preheat oven to 425 degrees (400 convection).
• Wash sweet potatoes, prick with a fork all around,
and place on parchment or foil-lined baking sheet
• Roast in oven for 45-60 minutes. Potatoes are
done when a fork can easily pierce into the flesh.
• Turn oven down to 350 degrees.
• Remove potatoes from the oven to cool. Spray a
2–3-quart baking dish or 10-inch cast iron skillet
with non-stick spray and set aside.
• Split warm potatoes in half lengthwise and scrape
the interior of the potatoes into a large bowl. Mash
with a potato masher or spatula.
