Sweet Potato Casserole With Gingersnap Crust
The cookie crust on this Sweet Potato Casserole with Gingersnap Crust adds another level of flavor to this homestyle holiday side dish.
Sweet Potato Casserole with Gingersnap Crust
We always have sweet potatoes in some form on our Thanksgiving menu. Both of my Grandmothers would have topped their sweet potatoes with marshmallows, no doubt about it. I can remember, as a child, eating my way through the toasted marshmallows on top, and leaving the filling on my plate. Then I would hug them and tell them how much I loved their sweet potatoes! Typical kid move, right? My Mom also has her favorite way of making sweet potatoes, also in the form of a casserole with a yummy crunchy-pecan topping.
Helpful Tips for Making Sweet Potato Casserole
This is my take on a rich and creamy version that will work superbly with one of two topping choices.
- 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.
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Helpful Kitchen Items:
Sweet Potato Casserole With A Gingersnap Pecan Coconut Crust
Servings: 10 servings
Calories: 578kcal
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 Gingersnaps Coconut and Pecans :
- 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/knife. 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 each one and discard the skins. . Place the peeled potatoes into a medium size mixing bowl. Add 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 8 x 12 inch baking dish sprayed with cooking spray.
- Topping #1: 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.
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!
I think graham crackers would be a good alternative, if he can tolerate them. If not, crushed vanilla wafers would be tasty, too.
Is there another cookie you would recommend. My father takes a medicine that doesn’t like Ginger – it can create a bad reaction.
Hi Cheryl, I’m looking forward to this, too. I hope you love it, Happy Thanksgiving! ~ Melissa
This will be on my thanksgiving table next week! Looks delicious and I can’t wait to try it!
Thank you so much, Happy Thanksgiving to you! 🙂
THIS LOOKS GOOD GOOD. THANKSGIVEN FOR SURE.
GRANNY