Sweet Potato Casserole with Gingersnap Cookie Topping
- Makes: 8 servings
- Prep: 35 mins
- Cook: 25 mins
- Bake: 30 mins 350°F
- In a covered Dutch oven cook sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain and return to pan. Grease a 3-quart rectangular baking dish; set aside.
- Preheat oven to 350 degrees F. Slightly mash potatoes with a potato masher. Stir in brown sugar, the 1/2 cup butter, the milk, and lemon juice. Cool for 5 minutes; stir in eggs. Transfer sweet potato mixture to prepared baking dish.
- For topper, in a medium bowl stir together gingersnaps and the 2 tablespoons melted butter. Sprinkle on top of the potato mixture.
- Bake for 30 to 35 minutes or until an instant-read thermometer inserted in center registers 160 degrees F.
Prepare as directed, except replace milk with 1/3 cup coconut milk. Stir in 2 tablespoons creamy peanut butter and 2 to 4 teaspoons red curry paste with the brown sugar and butter in Step 2; transfer to prepared baking dish. Omit the topper. Before baking, top with 3/4 cup chopped peanuts and 1 cup shredded coconut. Bake as directed in Step 4.
Nutrition Facts per serving: 548 calories, 10 g protein, 64 g carbohydrate, 30 g total fat (16 g sat. fat), 136 mg cholesterol, 7 g fiber, 473% Vitamin A, 8% Vitamin C, 443 mg sodium, 10% calcium, 14% iron
Prepare as directed, except replace lemon juice with 2 tablespoons orange juice. Stir in 1/2 teaspoon finely shredded orange peel with the brown sugar and butter in Step 2. Fold in 1 1/2 cups chopped fresh or frozen cranberries; transfer to prepared baking dish. Omit the topper. In a small bowl combine 1/3 cup dried cranberries and 3 tablespoons orange juice. Let stand for 15 minutes. Add 1 cup chopped walnuts, 1/4 cup packed brown sugar, 1 tablespoon melted butter, and 1 tablespoon all-purpose flour, tossing to combine. Sprinkle over potato mixture. Bake as directed in Step 4.
Nutrition Facts per serving: 528 calories, 9 g protein, 71 g carbohydrate, 25 g total fat (10 g sat. fat), 141 mg cholesterol, 7 g fiber, 475% Vitamin A, 20% Vitamin C, 229 mg sodium, 12% calcium, 12% iron
Prepare as directed, except use 3/4 cup packed brown sugar. Omit the milk and lemon juice; reduce butter to 1/4 cup. Stir in 1/2 cup buttermilk, sour milk,* or sour cream and 1 1/2 teaspoons apple or pumpkin pie spice with the brown sugar and butter in Step 2; transfer to the prepared baking dish. Omit the topper. In a bowl combine 1 cup quick-cooking rolled oats, 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, and 1/4 teaspoon apple or pumpkin pie spice. Stir in 1/4 cup butter, melted. Sprinkle evenly over potato mixture. Bake as directed in Step 4.
Nutrition Facts per serving: 442 calories, 8 g protein, 71 g carbohydrate, 15 g total fat (8 g sat. fat), 137 mg cholesterol, 6 g fiber, 473% Vitamin A, 7% Vitamin C, 231 mg sodium, 12% calcium, 14% iron
To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using
Prepare sweet potatoes as directed, except do not preheat oven and cool sweet potatoes to room temperature after mashing. When cool, stir in the remaining ingredients; transfer to prepared baking dish. Do not add any toppers. Cover tightly with foil; chill for 24 to 48 hours. To serve, preheat oven to 350 degrees F. Prepare and add toppers as directed. Bake about 1 hour or until an instant-read thermometer inserted in center registers 160 degrees F.
- Per serving:
- 438 kcal cal.,
- 18 g fat
- (10 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 145 mg chol.,
- 317 mg sodium,
- 63 g carb.,
- 5 g fiber,
- 30 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet