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Sweet Potato Casserole with Gingersnap Cookie Topping
Ingredients
- 4 pounds sweet potatoes, peeled and cut into quarters
- 3/4 - 1 cup packed brown sugar
- 1/2 cup butter, cut up
- 1/4 cup milk
- 1 tablespoon lemon juice
- 4 eggs, lightly beaten
- 1 cup crushed gingersnap cookies or graham crackers
- 2 tablespoons melted butter
Directions
1. 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.
2. 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.
3. For topper, in a medium bowl stir together gingersnaps and the 2 tablespoons melted butter. Sprinkle on top of the potato mixture.
4. Bake for 30 to 35 minutes or until an instant-read thermometer inserted in center registers 160 degrees F.
From the Test KitchenFar East Sweet Potato Casserole:
- 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.
Nutrition Facts
(Sweet Potato Casserole with Gingersnap Cookie Topping)
- Servings Per Recipe 8,
- cal. (kcal) 438,
- Fat, total (g) 18,
- chol. (mg) 145,
- sat. fat (g) 10,
- carb. (g) 63,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 30,
- pro. (g) 7,
- vit. A (IU) 231,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 317,
- Potassium (mg) 672,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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