Gingersnap Sweet Potatoes

Swap out traditional sweet potato casserole toppings, like mini marshmallows and pecans, for a streusel made from gingersnap cookies, brown sugar, butter, and flour.  The gingersnaps add a little bite to this top-rated side and perfectly complement the potatoes' sweetness. 

Yield: 10 servings
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 6 sweet potatoes (4 pounds)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup butter or margarine, melted
  • 1/3 cup half-and-half
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold butter or margarine, cut into pieces
  • 32 coarsely crushed gingersnap cookies (we tested with Nabisco)

Preparation

  1. Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
  2. Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13" x 9" baking dish.
  3. Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.
  4. Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned.
Note:

Purchase crisp gingersnap cookies rather than the soft variety for making the streusel.

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