Ingredients:

• 6 sweet potatoes (4 pounds)
• 1/2 cup firmly packed light brown sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• 1/3 cup half-and-half
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 cup coldbutter or 1/4 cup margarine, cut into pieces
• 32 coarsely crushed gingersnap cookies (Nabisco brand preferred)

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