What can I say? I was hungry while looking through this magazine, and ripped the page out to give it a try. It's more of a Thanksgiving dish, but I love sweet potatoes any time of the year too.
5 lbs sweet potatoes, peeled & diced (about 4 large sweet potatoes)
1 1/4 tsp salt divided, plus more for boiling
15-20 coarsely broken gingersnap cookies
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, melted
1/2 cup maple syrup
1/2 cup half & half (I used milk)
2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 large eggs
Grease a 9x13 baking dish.
Boil potatoes with generous pinch of salt, simmer til tender (14-16 min).
Meanwhile, make the topping by combining gingersnaps, flour, sugar, 1/4 tsp salt, and melted butter. (Should look like a crumble topping.)
Drain potatoes and puree in blender or mash til smooth.
In a large bowl, whisk the maple syrup, half & half, vanilla, cinnamon, nutmeg, eggs, and remaining 1 tsp salt. Add the potato puree and mix. Put in baking dish and sprinkle topping mixture on top.
This can be wrapped up and stored in the freezer for up to three weeks (in preparation for Thanksgiving, for example) OR go ahead and bake it for 45 minutes on 350 F.
SO very good.