This sweet take on spoon bread makes a delectably rich ending to a holiday meal.
• 2 cup(s) (about 4 medium) leftover roasted or boiled sweet potatoes
• 1 1/4 cup(s) light-brown sugar
• 3 large eggs, lightly beaten
• 1/3 cup(s) whole milk
• 1/3 cup(s) orange juice
• 2 tablespoon(s) vanilla extract
• 1/2 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground ginger
• 1/4 teaspoon(s) salt
• 4 tablespoon(s) unsalted butter, plus more for greasing ramekins
• 1 cup(s) granulated sugar
• 3/4 cup(s) heavy cream
• 1 teaspoon(s) sea salt
• 1 cup(s) (about 4 ounces) toasted pecan halves
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1. Preheat oven to 350 degrees F. In a food processor, pulse the first 9 ingredients until smooth. Butter six 4-ounce ramekins. Divide sweet-potato mixture among ramekins; place on a baking sheet and bake until golden and slightly puffed up, about 30 minutes. Let cool for 10 minutes.
2. Meanwhile, in a medium, heavy-bottomed saucepan over medium-low heat, cook 1/4 cup water and granulated sugar until sugar dissolves, about 5 minutes; do not stir. Increase heat to medium-high and boil, without stirring, until syrup becomes a deep-amber color, 5 to 6 minutes. Remove from heat and whisk in cream. Stir in butter and sea salt. Add pecans and stir to coat. Let cool for 10 minutes.
3. To serve, top each spoon bread with 1/6 cup of salted-caramel pecans.
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