Description[]
Source: Christmas With Southern Living 2003 - Southern Living
A crisp gingersnap topping earns this Southern sweet potato casserole high marks. Purchase crisp gingersnap cookies rather than the soft variety for making the strudel.
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
Directions[]
- 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 an mixing bowl; beat at medium speed at 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.
Yield: 10 servings