Gingerbread Sweet Potato Casserole

Celeste :)'s Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 10

• 6 sweet potatoes (4 pounds)
• ½ cup firmly packed light brown sugar
• ½ cup butter or ½ cup margarine , melted
• 1⁄3; cup half-and-half
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• ¼ cup cold butter or ¼ 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

[loof]

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!