Gingersnap Sweet Potatoes - cooking recipe

Ingredients

12 sweet potatoes, baked
1 cup butter
2 teaspoons baking powder
2 teaspoons vanilla
2 teaspoons cinnamon
4 eggs, beaten
1 1/2 cup sugar
1 1/2 cup buttermilk
1 1/2 cup chopped pecans
2 cups gingersnaps, crushed
1/2 cup melted butter

Preparation

On a baking sheet bake SP, rub a little oil on the SP skins. Bake until soft. While warm peel and slice the SP into a large bowl. Add the cup of butter to the warm SP and stir until the butter melts. Add the baking powder, vanilla, cinnamon, eggs, sugar and buttermilk. Mix well, then fold in the pecans. Place into a 12 inch dutch oven (I used a casserole dish). Mix the gingersnaps crumbs with the remaining melted butter, sprinkle over the SP. Bake at 350 degrees for 1 hour.