Sweet-Potato Spoon Bread With Caramel-Pecan Topping

• 2 cups sweet potatoes leftover roasted or boiled
• 1 1/4 cups light brown sugar
• 3 large eggs
• 1/3 cup whole milk
• 1/3 cup orange juice
• 2 tablespoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 3/4 cup heavy cream
• 1 teaspoon sea salt
• 1 cup pecan halves toasted

1. Preheat oven to 350 degrees F. In a food processor, pulse the first 9 ingredients until smooth. Butter six 4-ounce ramekins. Divide sweet-potato mixture among ramekins; place on a baking sheet and bake until golden and slightly puffed up, about 30 minutes. Let cool for 10 minutes.
2. Meanwhile, in a medium, heavy-bottomed saucepan over medium-low heat, cook 1/4 cup water and granulated sugar until sugar dissolves, about 5 minutes; do not stir. Increase heat to medium-high and boil, without stirring, until syrup becomes a deep-amber color, 5 to 6 minutes. Remove from heat and whisk in cream. Stir in butter and sea salt. Add pecans and stir to coat. Let cool for 10 minutes.
3. To serve, top each spoon bread with 1/6 cup of the salted-caramel pecans.

sweet potatoes, light brown sugar, eggs, milk, orange juice, vanilla, ground cinnamon, ground ginger, salt, unsalted butter, sugar, heavy cream, salt, pecan

Taken from www.yummly.com/recipe/Sweet-Potato-Spoon-Bread-with-Caramel-Pecan-Topping-1171358 (may not work)