• 2 pounds medium sweet potatoes, peeled
  • 1/2 cup orange juice
  • 3 tablespoons rum
  • 1/4 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • 3/4 cup pecan halves
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon

Heat oven to 350°F. Coat 1 1/2-quart baking dish with cooking spray.

Fit Professional SaladShooter® slicer/shredder with Ripple or Thick Slice Cone. Slice sweet potatoes into a large pot and add enough water just to cover potatoes. Parboil for 5 to 7 minutes. Drain potatoes; cool. Arrange sweet potatoes in prepared baking dish.

Mix orange juice, rum, brown sugar, salt, ginger, and black pepper in a bowl. Pour over sweet potatoes. Fit SaladShooter® with Shred Cone and shred pecans into a small bowl; stir in butter and cinnamon. Sprinkle evenly over sweet potatoes. Bake uncovered 40 to 45 minutes until bubbly.

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Orange Sweet Potatoes with Pecan Topping