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

Heat oven to 350°F. Fit Professional SaladShooter® slicer/shredder with Ripple Slice Cone. Slice sweet potatoes into a bowl. In a large pot of boiling water, blanch sweet potatoes for 5 to 7 minutes until nearly tender. Drain and rinse in a colander under cold running water. Drain well and set aside. Fit SaladShooter® with Shredding Cone. Shred pecans into a bowl. Add cinnamon and melted butter; stir until mixed. Arrange sliced sweet potatoes in a buttered 1 1/2 quart shallow casserole. Combine brown sugar, salt, ginger, pepper, orange juice, and rum in a bowl. Whisk smooth and pour over sweet potatoes. Sprinkle the pecan mixture evenly over top. Bake 40 to 45 minutes until juices are bubbling hot.

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Orange Sweet Potatoes with Pecan Topping