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Sweet Potato Casserole With Gingersnap Crust

Take your holiday side dish menu up a notch with this Sweet Potato Casserole with a Gingersnap Crust.

baked Sweet Potato Casserole with Gingersnap Crust recipe

Easy Sweet Potato Casserole Recipe

This sweet potato casserole is next level with a gingersnap cookie topping. Serve it at the holidays or during sweet potato season to shake-up your side dish menu. How to make Sweet Potato Casserole with a Gingersnap Crust: (Scroll down for full printable recipe.)

  • Bake Sweet Potatoes – Preheat the oven to 400°F. Clean each sweet potato, and pierce three times with a fork/knife. Place onto a baking sheet and bake for 50-60 minutes or until fork tender. Remove from the oven and cool.
  • Filling – Peel potatoes and discard the skins. Place the peeled potatoes into a medium size mixing bowl.
  • Season – Add the cream cheese, butter, brown sugar, eggs, orange juice concentrate, orange zest, vanilla, pumpkin pie spice and salt.
  • Whip – Using a hand mixer, whip together until combined. Add one cup of heavy cream. Continue to whip until light and fluffy around 2 minutes.
  • Transfer to Dish Spread the sweet potato filling into a baking dish sprayed with cooking spray.
  • Topping – Mix all of the topping ingredients together in a small mixing bowl. Stir until evenly combined. Sprinkle evenly on top of the sweet potatoes.
  • Bake at 325°F for 35-40 minutes or until the topping is golden.
ingredients to make Sweet Potato Casserole with Gingersnap Crust

How to Make the BEST Sweet Potato Casserole with Gingersnap Crust Recipe

  • Ingredients you’ll need to make Sweet Potato Casserole with a Gingersnap Crust: Sweet potatoes, cream cheese, butter, brown sugar, large eggs, thawed orange juice concentrate, orange zest, pumpkin pie spice, vanilla, salt, heavy cream.
  • Topping Gingersnaps Coconut and Pecans: Gingersnap cookie crumbs, sweetened shredded coconut, pecan pieces, brown sugar, melted butter.
  • Kitchen tools you’ll need: Large bowl, medium bowl, measuring cups and spoons, sharp knife and cutting board sheet pan, 13×9 inch baking dish.
  • This recipe has two topping options, the choice is yours to make.
  •  The sweet potatoes for the filling are whipped with cream cheese, butter, brown sugar, cream and a splash of  orange. If you prefer, you can use vanilla extract.
  • I then finish the dish with a crispy gingersnap, pecan-coconut topping. Amazingly delicious.
  • The sweet potato filling also freezes well when made up to 2 weeks in advance.  Thaw in the refrigerator overnight, then top just before baking.
  • You may also like these recipes for Sweet Potato Fries and Southern Sweet Potato Pie.
  • You may also like these Sweet Potato Muffins from i Heart Eating.
cookie topped Sweet Potato Casserole

More Sweet Potato Recipes to Make

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Sweet Potato Casserole With A Gingersnap Pecan Coconut Crust

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, Southern
Keyword: sweet-potato-casserole, sweet-potato-casserole-with-gingersnap-crust
Servings: 10 servings
Calories: 578kcal
Author: Melissa Sperka

Ingredients

  • 4 large sweet potatoes
  • 4 oz whipped light cream cheese
  • 4 Tbsp softened butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1/3 cup thawed orange juice concentrate [undiluted]
  • 2 Tbsp orange zest
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup heavy cream
  • Topping #1
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup pecan pieces
  • 1/3 cup brown sugar
  • 4 Tbsp melted butter

Instructions

  • Preheat the oven to 400°F. Clean each sweet potato and pierce three times with a fork. Place onto a baking sheet and bake for 50-60 minutes or until fork tender. Remove from the oven and cool.
  • When the potatoes have cooled enough to handle peel and discard the skins. Place the peeled potatoes into a medium size mixing bowl with the cream cheese, butter, brown sugar, eggs, orange juice concentrate, orange zest, vanilla, pumpkin pie spice and salt.
  • Using a hand mixer, whip together until combined. Add one cup of heavy cream. Continue to whip until light and fluffy around 2 minutes.
  • Spread the sweet potato filling into a 13×9 inch baking dish sprayed with cooking spray.
  • Mix all of the topping ingredients together in a small mixing bowl. Stir until evenly combined. Sprinkle evenly on top of the sweet potatoes.
  • Bake at 325°F for 38-40 minutes or until the topping is golden.
  • Keep a close eye on the topping, covering with aluminum foil if needed to prevent over browning.

Notes

Topping #2 Crunchy-Pecan Streusel:[not pictured]
1 cup brown sugar
2/3 cup all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup [1 stick] cold butter, cubed
1 cup pecan pieces
Directions:
Mix together the brown sugar, all-purpose flour, cinnamon and salt. Cut the butter into the mixture until it resembles cornmeal. Mix with the pecan pieces, then sprinkle over the casserole before baking as directed in the recipe.
Cook’s note:
The sweet potato filling also freezes well when made up to 2 weeks in advance. Thaw in the refrigerator overnight, then top just before baking.

Nutrition

Serving: 1serving | Calories: 578kcal | Carbohydrates: 78g | Protein: 7g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 479mg | Potassium: 727mg | Fiber: 5g | Sugar: 44g | Vitamin A: 20207IU | Vitamin C: 18mg | Calcium: 132mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

6 Comments

  1. Is there another cookie you would recommend. My father takes a medicine that doesn’t like Ginger – it can create a bad reaction.

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