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• Add the Praline Pecan Honey Butter and salt to
the sweet potatoes, mixing well to combine. Stir in
the eggs, blending well.
• Pour potatoes into the prepared baking dish and
set aside while preparing the topping.
FOR THE TOPPING:
• Coarsely break up the gingersnap cookies by
squeezing the bag. Using a food processor, grind
half of the gingersnaps into a fine crumb. Pour
ground gingersnaps into a medium mixing bowl.
• Add remaining gingersnaps and pulse until the
cookies are coarsely broken up. Add the coarse
gingersnaps to the fine crumbs.
• Add the pecans, cinnamon, ginger, and melted
butter and mix to blend well and incorporate the
butter. The crumb mixture will not be very moist.
• Pour the crumb and pecan mixture on top of the
sweet potato casserole, spreading with your
hands to cover completely.
• Bake casserole in a preheated 350-degree oven
for about 45-60 minutes, or until heated through.
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