- YIELD: 6 servings
- PREP TIME: min
- COOK TIME: min
This Thanksgiving do things a little different - at least where sweet potatoes are concerned. These sweet potatoes have the same spices as gingerbread mixed in with pear and dried cranberries. Best of all is the decadent sprinkle of crushed gingerbread cookies!
|4||cups diced sweet potatoes|
|1||cup minced pears (about 1 medium)|
|¼||cup minced dried cranberries|
|2 to 4||tablespoons brown sugar or agave nectar, to taste|
|¼||teaspoon dried ginger|
|½||cup minced gingerbread cookies, optional|
Put the sweet potatoes in a large saucepan and cover with water. Bring to a boil, then lower to medium high heat and cook until easily mashed with a fork. Drain in a colander. Put the potatoes in a bowl and mash, adding a tablespoon or two of water if needed. Mix in the pears, cranberries, spices and salt. Sprinkle each serving with gingerbread cookie crumbs.