Snappy Sweet Potatoes
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1⁄2 cup butter, melted
- 1⁄2 cup half-and-half cream or 1/2 cup whipping cream
- 6 sweet potatoes, 4 lbs
- 1⁄2 cup firmly packed light brown sugar
- 1⁄2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla
-
Streusel Topping
- 1⁄4 cup butter, cut into pieces
- 1⁄2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 16 coarsely chopped gingersnap cookies
- 1⁄2 cup chopped pecans
directions
- Cook sweet potatoes in boiling water until tender, drain. When cooled, peel and mash potatoes. Add brown sugar, butter, half & half (or whipping cream), eggs and vanilla. Beat with hand mixer until smooth and spoon into 2 1/2 quart baking dish.
- Topping:.
- Combine brown sugar and flour. Cut in butter with a pastry blender until crumbly. Stir in crushed gingersnaps and pecans. Sprinkle streusel over sweet potato mixture. Bake uncovered at 350F for 25 minutes or until streusel is lightly browned.
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RECIPE SUBMITTED BY
I live in Colleyville, TX, voted the 4th best city in Texas to live! I am a personal assistant for the #1 insurance agent in the U.S. @ a big insurance co., & a part-time interior decorator. I enjoy cooking, shopping, & travelling.