Gingersnap Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Swap out traditional sweet potato casserole toppings, like mini marshmallows and pecans, for a streusel made from gingersnap cookies, brown sugar, butter, and flour. The gingersnaps add a little bite to this top-rated side and perfectly complement the potatoes' sweetness. Ingredients:
6 sweet potatoes (4 pounds) |
1/2 cup firmly packed light brown sugar |
1/2 cup butter or 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 margarine, cut into pieces |
32 coarsely crushed gingersnap cookies (we tested with nabisco) |
Directions:
1. Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
2. Combine mashed sweet potato, 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 or 13 x 9 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. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.
4. Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned.
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