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Gingersnap Sweet Potatoes Recipe

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This recipe for Gingersnap Sweet Potatoes, by , is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly (Steenberge) Monnin
Added: Saturday, March 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 sweet potatoes (4 lbs.);
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 tsp. vanilla extract;
1/2 cup firmly packed light brown sugar (yes, a 2nd one);
2 Tbs. all-purpose flour;
1/4 cup cold butter or margarine, cut into pieces;
32 coarsely crushed gingersnap cookies

Directions:
Directions:
Cook sweet potatoes in large pot of boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.

Combine mashed sweet potatoes, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Spoon into greased 2 1/2-quart or 13"x9" baking dish.

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 topping over sweet potato.

Bake, uncovered, at 350 for 25 minutes or until topping is lightly browned.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
About 15 minutes. Total cook time about 1 hour.
Personal Notes:
Personal Notes:
I don't own a pastry blender, so I use a metal whisk and mash the brown sugar, flour and butter together that way.

Christmas with Southern Living 2003

 

 

 

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