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Gingersnap Sweet Potatoes Recipe

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This recipe for Gingersnap Sweet Potatoes is from The ENT CENTER Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 sweet potatoes (4 lbs)
1/2 c light brown sugar, firmly packed
1/2 c butter or margarine, melted
1/3 c half & half
2 large eggs
1 tsp vanilla extract

Topping:
1/2 c light brown sugar, firmly packed
2 tbsp flour
1/4 c cold butter or margarine, cut into pieces
32 ginger snap cookies, coarsely crushed
Directions:
Directions:
Cook sweet potatoes in a Dutch oven, in boiling water to cover, over medium heat for 30 min. or until tender. Cool, peel and mash potatoes.

Combine mashed sweet potatoes, 1/2 c brown sugar and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer (or potato masher) until smooth. Spoon into a greased 2 1/2 qt or 13" x 9" baking dish.

Combine 1/2 c brown sugar and flour. Cut in 1/4 c cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps.Sprinkle streusel over sweet potato. Bake, uncovered, at 350 º for 25 min. or until streusel is lightly browned.

To make ahead: Prepare sweet potato filling and spoon into a greased 2 1/2 qt microwave safe dish. Cover and refrigerate overnight. Microwave on high for 10 minutes or until hot. Prepare streusel and sprinkle over filling. Bake, uncovered, at 350º for 20 minutes or until lightly browned.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Be sure to use crisp gingersnaps rather than soft.

 

 

 

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