You had me at Sweet Potatoes! Then say gingersnap cookies and yum!!
This recipe comes from my ‘Christmas with Southern Living’ book and if it’s one thing they know how to do, it’s cook and decorate for Christmas! It can also be found on My Recipes.
This is a ‘Make Ahead’ recipe so better yet.
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)
How to Make It
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.
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.
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.
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.
Chef’s Notes
Purchase crisp gingersnap cookies rather than the soft variety for making the streusel
