Ingredients Jump to Instructions ↓

  1. 5 lbs sweet potatoes , cut into chunks

  2. 1 1/4 teaspoons salt , divided, plus more for boiling potatoes

  3. 15 -20 gingersnap cookies, coarsely broken

  4. 1/2 cup flour

  5. 1/2 cup brown sugar

  6. 1/2 cup butter , cut into bits

  7. 1/2 cup maple syrup

  8. 1/2 cup half-and-half

  9. 2 teaspoons vanilla extract

  10. 1/2 teaspoon cinnamon

  11. 1/4 teaspoon ground nutmeg

  12. 2 large eggs

Instructions Jump to Ingredients ↑

  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 pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 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. Remove the skins from the potatoes. Make into a chunky puree using 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.

  6. Transfer to baking dish. Sprinkle the topping evenly over the dish. *At this point it may be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw it in the refrigerator overnight, bring to room temperature, and continue.*.

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


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