Sweet Potato Casserole
4 large sweet potatoes ( peeled and cubed )
1/2 teaspoon of Cinnamon
1/4 teaspoon of Ginger
1/4 cup brown sugar
36 candied pecans ( directions to follow )
Pre heat oven to 350º Boil the sweet potatoes till fork tender in chicken stock, drain and add back to pan. Add all the ingredients except pecans. Once mixed place the mixture into a Kitchen-Aid mixer with the whisk attachment. Turn on about # 6 to help fluff up the potatoes. Place in a buttered casserole dish. Top with candied pecans and bake about 45-50 mins till heated thru. Serve and smile.
Candied Pecans- Place 36 whole pecans in a bowl and add water. Drain and coat with sugar. Place the sugar pecans into a 350º oven for about 10-15 minutes. Set aside and allow to cool. The sugar crystalizes and keeps them cruchy. This fine recipe made by Chef Fred at Bloomingdales on 11/27/2004