Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bake the sweet potatoes until they are very soft and oozing. let cool a little. peel and slice into rounds about 1/2 inch thick in a greased casserole dish. melt the preserves with the butter, brown sugar, ginger and curacao. i keep ginger root in the freezer and grate the frozen knob. pour the hot mixture over the sweet potatoes, turning gently to cover each piece. gently press the sweet potatoes into a flat surface and sprinkle the topping evenly over the top. cut together crumb topping and sprinkle over the top.

Target recipe: bring a large pot of lightly salted water to boiling. add sweet potatoes and boil 12 minutes, until tender. drain and return to pot. meanwhile, in a small skillet, melt butter over medium heat. stir in maple syrup, pumpkin pie spice and salt. cook for 1 minute; stir until sauce is smooth. add butter mixture to pot and mash to desired consistency. transfer sweet potatoes to a serving dish. sprinkle top evenly with chopped pecans. do-ahead tip: if not serving right away, do not top with pecans; spoon potatoes into an ovenproof casserole. let cool completely; cover and refrigerate for up to 2 days. to serve, bring to room temperature. reheat at 325 for 30 minutes. sprinkle toasted nuts over top immediately before serving.