3sweet potatoes, about 2 ½ lbs peeled and cut into ½ inch cubes
For the topping:
7-8ouncescrispy Gluten-Free ginger snap cookies smashed into crumbs
½cupbutter, melted OR 6 tbsp olive oil
Preheat the oven to 375 degrees
Prepare a 2 or 3 quart casserole dish with pan spray. In a large bowl, toss the cubed sweet potatoes with the olive oil, salt, honey and chili powder, and place them evenly in the casserole dish. Place the potatoes in the oven and roast for 30 minutes.
While the potatoes are roasting, prepare the topping. Place the gingersnap crumbs in a bowl and add the pecans, rosemary, chili powder, salt and cranberries, and stir to combine. Then pour in the honey and butter, and stir until everything is evenly mixed (you can do this by hand or with a food processor.)
When the potatoes are done, remove them carefully from the oven and stir in the rosemary and pecans. Crumble the topping mixture evenly over the potatoes and return to the oven for 45 minutes. Enjoy!
Make it Dairy Free: use Dairy-Free cookies and olive oil in the topping