Sweet Potato Casserole With Gingersnap Crust
Take your holiday side dish menu up a notch with this Sweet Potato Casserole with a Gingersnap Crust.
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.
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.
More Sweet Potato Recipes to Make
- These perfectly easy homemade Sweet Potato Fries are roasted in the oven.
- The best ever recipe for Slow Cooker Sweet Potato Casserole will free up the oven during the busy holiday season.
- Buttery Sweet Potato Biscuits are perfection stuffed with holiday ham or turkey.
- Gooey Stuffed Sweet Potatoes are perfect for individual portions when you’re cooking for two.
- End your meal with a generous piece of Sweet Potato Pie topped with a crunchy streusel topping.
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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
- 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.
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