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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.