Snappy Sweet Potatoes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 cup butter, melted
• 1/2 cup half-and-half cream or 1/2 cup whipping cream
• 6 sweet potatoes, 4 lbs
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla
• 1/4 cup butter, cut into pieces
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 16 coarsely chopped gingersnap cookies
• 1/2 cup chopped pecans

Recipe

• 1 cook sweet potatoes in boiling water until tender, drain. when cooled, peel and mash potatoes. add brown sugar, butter, half & half (or whipping cream), eggs and vanilla. beat with hand mixer until smooth and spoon into 2 1/2 quart baking dish.
• 2 topping:.
• 3 combine brown sugar and flour. cut in butter with a pastry blender until crumbly. stir in crushed gingersnaps and pecans. sprinkle streusel over sweet potato mixture. bake uncovered at 350f for 25 minutes or until streusel is lightly browned.