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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I got this recipe from my local coupon ads (of all places). This is an easy recipe and very tasty for any time of the year. My kids LOVE this and now I can get them to eat a yummy vegetable. They eat it as a dessert too, it's that good! Ingredients:
1/2 cup butter, melted |
1/2 cup half-and-half cream or 1/2 cup whipping cream |
6 sweet potatoes, 4 lbs |
1/2 cup firmly packed light brown sugar |
1/2 teaspoon salt |
3 large eggs |
1 teaspoon vanilla |
1/4 cup butter, cut into pieces |
1/2 cup firmly packed light brown sugar |
2 tablespoons all-purpose flour |
16 coarsely chopped gingersnap cookies |
1/2 cup chopped pecans |
Directions:
1. Cook sweet potatoes in boiling water until tender, drain. When cooled, peel and mash potatoes. Add brown sugar, butter, half & half (or whipping cream), eggs and vanilla. Beat with hand mixer until smooth and spoon into 2 1/2 quart baking dish.
2. Topping:.
3. Combine brown sugar and flour. Cut in butter with a pastry blender until crumbly. Stir in crushed gingersnaps and pecans. Sprinkle streusel over sweet potato mixture. Bake uncovered at 350F for 25 minutes or until streusel is lightly browned.
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