STREAMING NOW: No Reservations

Sweet Potato Casserole With Gingersnap Streusel

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was taken from a magazine I subscribe to, and it is absolutely too good to lose track of, so I am posting it. I made this when I hosted Thanksgiving last year, and it had rave reviews from everyone. At the time I substituted milk for the half and half with no ill-effects. I also made it two weeks ahead of time and stuck it in the freezer until the night before the big day. Enjoy!”
45hrs 45mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a