GINGERBREAD SWEET POTATO CASSEROLE

Gingerbread Sweet Potato Casserole image

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.

Provided by Celeste

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 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)

Steps:

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.
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.
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.

*** Explore more Gingerbread Sweet Potato Casserole Recipes »

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