Sweet Potato Streusel

Ingredients:

2 lb. sweet potatoes, peeled, cooked and mashed

6 Tbsp. butter or margarine, melted, divided

1/4 cup orange juice

1-1/2 tsp. salt

10 NABISCO Ginger Snaps, finely crushed

1/2 cup PLANTERS Chopped Pecans, toasted

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Here's How to toast nuts (3 ways):

1. Nuts may be toasted in a dry skillet over medium heat. Cook and stir until they're golden brown.
2. To toast in the oven, spread nuts on a baking sheet. Bake at 350°, stirring occasionally, for about 10 to 15 minutes.
3. To toast in the microwave oven, place 1 cup of chopped nuts on a paper plate. Microwave uncovered on HIGH for 3 to 4 minutes, or until they smell toasted. Rotate the plate a half turn after 2 minutes. They will not brown.

Tips:

1. Warmed nuts are easier to chop.
2. Always taste nuts before using; rancid nuts will ruin whatever food they're used in.





3 Tbsp. brown sugar




PREHEAT oven to 350°F. Mix potatoes, 3 Tbsp. of the melted butter, the orange juice and salt until well blended. Spoon into 2-quart casserole dish.

MIX remaining 3 Tbsp. melted butter, the gingersnap crumbs, pecans and sugar until well blended; sprinkle over potato mixture.
BAKE 30 minutes or until topping is golden brown.


Prep Time: 15 mins.
Total Time: 45 mins.

Serving Size : 8