Gingersnap Sweet Potato Casserole

This sweet casserole gets a touch of spice thanks to crushed gingersnap cookies.

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  • Makes: 8 servings
  • Prep: 35 mins
  • Cook: 25 mins
  • Bake: 30 mins 350°F

Gingersnap Sweet Potato Casserole

Directions

  1. In a Dutch oven cook sweet potatoes, covered, in enough boiling lightly salted water to cover for 25 to 30 minutes or until tender; drain. Return potatoes 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, 1/2 cup butter, milk, and lemon juice. Cool for 5 minutes; stir in eggs. Transfer sweet potato mixture to the prepared baking dish.
  3. For topper, in a medium bowl combine crushed gingersnaps and 2 tablespoons melted butter. Sprinkle on top of potato mixture.
  4. Bake, uncovered, for 30 to 35 minutes or until an instant-read thermometer inserted in the center registers 160 degrees F.

From the Test Kitchen

*Tip:

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

To Make Ahead:

Cook sweet potatoes as directed in Step 1. Continue as directed in Step 2, except do not preheat oven and cool sweet potatoes to room temperature before adding eggs. Transfer to the prepared baking dish, but do not add topper. Cover and chill for 2 to 48 hours. To serve, preheat oven to 350 degrees F. Prepare and add topper as directed in Step 3. Bake, uncovered, about 1 hour or until an instant-read thermometer inserted in the center registers 160 degrees F.

Far East Sweet Potato Casserole:

Prepare as directed through Step 2, except replace milk with 1/3 cup unsweetened coconut milk. Stir in 2 tablespoons creamy peanut butter and 2 to 4 teaspoons red curry paste with the brown sugar and butter. Transfer to the prepared baking dish; omit the topper. Sprinkle 1 cup shredded coconut and 3/4 cup chopped peanuts over potato mixture. 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

Orange-Cranberry Sweet Potato Casserole:

Prepare as directed through Step 2, except replace lemon juice with 2 tablespoons orange juice. Stir in 1/2 teaspoon finely shredded orange peel with the brown sugar and butter; fold in 1 1/2 cups chopped fresh or frozen cranberries. Transfer to the 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. Stir in 1 cup chopped walnuts, 1/4 cup packed brown sugar, 1 tablespoon all-purpose flour, and 1 tablespoon melted butter. 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

Streusel Sweet Potato Casserole:

Prepare as directed through Step 2, 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. Transfer to the prepared baking dish; omit the topper. In a small 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 melted butter. Sprinkle 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

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Nutrition Facts (Gingersnap Sweet Potato Casserole)

  • Per serving:
  • 438 kcal ,
  • 18 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 145 mg chol. ,
  • 317 mg sodium ,
  • 63 g carb. ,
  • 5 g fiber ,
  • 30 g sugar ,
  • 7 g pro.
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