Gingersnap Sweet Potatoes Recipe
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Category: |
Category: |
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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
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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 350º for 25 minutes or until topping is lightly browned. |
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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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