Snappy Sweet Potatoes

12 ingredients
10 steps

Ingredients

  • 12 cup butter, melted
  • 12 cup half-and-half cream or 12 cup whipping cream
  • 6 sweet potatoes, 4 lbs
  • 12 cup firmly packed light brown sugar
  • 12 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • 14 cup butter, cut into pieces
  • 12 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 16 coarsely chopped gingersnap cookies
  • 12 cup chopped pecans

Directions

  1. 1
    Cook sweet potatoes in boiling water until tender, drain.
  2. 2
    When cooled, peel and mash potatoes.
  3. 3
    Add brown sugar, butter, half & half (or whipping cream), eggs and vanilla.
  4. 4
    Beat with hand mixer until smooth and spoon into 2 1/2 quart baking dish.
  5. 5
    Topping:.
  6. 6
    Combine brown sugar and flour.
  7. 7
    Cut in butter with a pastry blender until crumbly.
  8. 8
    Stir in crushed gingersnaps and pecans.
  9. 9
    Sprinkle streusel over sweet potato mixture.
  10. 10
    Bake uncovered at 350F for 25 minutes or until streusel is lightly browned.

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