Yield
10 servings

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. 

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

lweiss's Review

Aid59rn
November 23, 2012
This was a huge hit! I will definitely make this again. Not too sweet and the gingersnaps added a delicious crunch.

Maureen73's Review

brandalla
December 27, 2011
Served this as part of our Christmas menu. It was fabulous! The gingersnap streusel is definitely key to the wonderful flavor. We didn't miss the traditional toppings of marshmallows and pecans at all. Liked this much more. To reduce the fat grams I subbed skim milk for the half-and-half, 1/2 c. Eggbeaters for the 2 whole eggs, eliminated the 1/2 c. butter in the first part and subbed light butter for the streusel part. The best sweet potato casserole I've ever had - this recipe will be in my go-to recipe file for Thanksgiving and Christmas menus.

carolfitz's Review

lweiss
December 27, 2011
Subbed fat-free milk for half-and-half, otherwise followed directions. Served with Christmas turkey, a big hit.

LBuck0328's Review

Maureen73
December 16, 2011
I made this for Thanksgiving and my family absolutely LOVED them. I am keeping this recipe for future use. Very easy to make.

Aid59rn's Review

carolfitz
November 28, 2011
This recipe was the hit of my thanksgiving meal. Many of the kids don't typically like sweet potatoes and loved this casserole. Will definitely keep this recipe as a repeat for my yearly Thanksgiving menu.

brandalla's Review

LBuck0328
November 02, 2011
combine the gingersnaps with mini marshmellows and chopped nuts and even chocolate min chips and wow! it's almost desert ! Why not ? It''s a special occasion!!

Heather90's Review

Heather90
December 24, 2008
I just got done serving this for Christmas 2008, and everyone loved it. I only made 1/2 of the sweet potato part (I used yams) and made the same amount of the gingersnap mixture (the best part), and put it into a small square baking glass. I substituted margrine for all of the butter, and didn't worry about making the topping crumbly, once I added the cookies and sprinkled it on top it didn't matter. I also substituted 1/4 cup low fat sour cream and a splash of skim milk for the half-and-half. Very rich and tasty! Don't let this winter go by without trying it!