Gingerbread Sweet Potato Casserole |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 10 |
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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. 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.
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