SWEET POTATO GRATIN WITH PECAN-GINGER STREUSEL

Steps:

• Heat oven to 350F. Lightly butter shallow 2 Qt baking or casserole dish.
• Bring large pot of salted water to boil. Add potatoes and until just barely tender when tested with knife, 15 - 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1/2 in. thick rounds.
• Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, melted butter and salt; pour over potatoes. Cover tightly with foil and bake for 20 minutes.
• Meanwhile, make streusal topping: in a medium bowl, combine flur and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.
• Remove potatoes from oven. Uncover and sprinkle with Streusal Topping. Bake, uncovered, until lightly browned, 15-20 minutes.
• Refrigerate the gratin for up to 1 day. Reheat, covered, in 375F oven until heated through, 25-30 minutes.