Sister-In-Law’S Candied Sweet Potato Casserole

• 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

1. Preheat oven to 425u0b0; line a baking sheet with foil.
2. Pierce the sweet potatoes several times with a fork or paring knife, bake them on the prepared pan for 1 hour, or until tender.
3. Remove from the oven and let cool for about 15 minutes, until cool to touch.
4. Decrease oven temperature to 350u0b0; coat a 13 x 9 inch baking dish with butter or cooking spray.
5. In a bowl, combine the sugar, butter, eggs, and vanilla; using an electric mixer, beat on medium speed until creamy.
6. Cut the potatoes in half, scoop the flesh out of the skins, and put it into a large bowl.
7. Pour the sugar mixture into the potatoes and beat on medium speed until combined.
8. Spoon the potatoes evenly into the prepared baking dish.
9. 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.

orangefleshed sweet potatoes, sugar, unsalted butter, eggs, vanilla, topping, brown sugar, flour, unsalted butter, ground cinnamon, pecans, candied ginger

Taken from www.food.com/recipe/sister-in-law-s-candied-sweet-potato-casserole-327749 (may not work)