Food & Recipes

Sweet Potato Casserole with Gingersnap Streusel

by Marge Perry

Sweet Potato Casserole with Gingersnap Streusel

You can make and freeze this Thanksgiving side dish up to three weeks before the big day

Prep time: 45 minutes

Total time: about 1 hour 30 minutes

Serves: 12

Cooking spray

5 lb sweet potatoes, cut into chunks

1 1/4 tsp salt, divided, plus more for boiling potatoes

15 to 20 coarsely broken gingersnap cookies

1/2 cup flour

1/2 cup brown sugar

1/2 cup butter, cut into bits

1/2 cup maple syrup

1/2 cup half-and-half

2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground nutmeg

2 large eggs

  1. Coat a 9 by 13-inch baking dish with cooking spray.

  2. Place potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, 14 to 16 minutes. Drain and set aside to cool.

  3. Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4 tsp salt in a food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (The cookies should still be in small chunks.)

  4. Once the potatoes are cool, remove the skins. Make into a chunky puree in a blender, food processor, or by hand using a potato masher.

  5. In a large bowl, whisk together the maple syrup, half-and-half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree; mix thoroughly. Transfer to baking dish. Sprinkle the topping evenly over the dish. [May be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw in the refrigerator overnight, bring to room temperature, and continue.]

  6. Preheat oven to 350°F. Bake for 45 minutes, or until the top is lightly browned.