Gingerbread Sweet Potato Casserole

Submitted by Celeste

"A crisp gingersnap topping earns this Southern sweet potato casserole high marks. Purchase crisp gingersnap cookies rather than the soft variety for making the streusel."

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 10

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 cold butter or 1/4 cup margarine, cut into pieces
• 32 coarsely crushed gingersnap cookies (Nabisco brand preferred)

directions

1. Cook sweet potatoes in a Dutch oven in boiling water and cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
2. 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. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart pr 13"x9" baking dish.
3. 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 streusel over sweet potato mixture. Bake, uncovered, at 350F for 25 minutes or until streusel is lightly browned.

Reviews

[loof751]

All I can say is WOW! This is a fantastic sweet potato casserole! It smelled so good while cooking too! The streusel topping really sets this dish apart and makes it special. I will be bringing this to our family Thanksgiving dinner from now on - thanks for giving me a new holiday tradition!