Sister-In-Law’S Candied Sweet Potato Casserole - cooking recipe

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

Preparation

Preheat oven to 425\u00b0; 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\u00b0; 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.