Gingersnap sweet potato casserole

Claire Gallam

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Can't get your kids to eat their sweet potatoes? Forget putting marshmallows or brown sugar on top, instead, top that casserole with gingersnap cookies! The sweet potatoes are mashed so they are light and fluffy, the perfect contrast to the crunchy cookies. Sure, giving your kids cookies with their vegetables may be cheating, but as long as they eat them, who cares!

Gingersnap sweet potato casserole

Turn this holiday classic into something your kids will ask for by name just by adding a few crumbles of gingersnaps on top! Plus, by serving this dish in little ramekins, it's easier for their little hands to eat. But don't think this casserole is only for the kids, adults will be gobbling it up just as quickly as the younger ones!

Gingersnap sweet potato casserole

Serves 6Gingersnap sweet potato casserole


  • 3 large sweet potatoes
  • 2 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • Salt and pepper to taste
  • 1/2 cup light cream
  • 2/3 cup melted butter
  • About 3 cups crushed gingersnap cookies


  1. Preheat the oven to 350 degrees F. Grease 6 ramekins (or one 8 x 8-inch baking dish) with nonstick cooking spray and set aside.
  2. Punch holes in the sweet potatoes with a fork. Place the sweet potatoes in the microwave and heat until soft, about 5 - 6 minutes on high. Potatoes need to be soft enough to scoop out.
  3. Once the potatoes are done, scoop out the insides and place in a large mixing bowl. Add the eggs, brown sugar, vanilla, light cream, 1/2 cup of melted butter and salt and pepper. Beat until mashed with an electric mixer.
  4. Scoop the mashed potatoes into the ramekins or the greased baking dish. Crumble the cookies on top to completely cover the potatoes.
  5. Bake for about 35 - 40 minutes, or until hot and browned.

More side dish recipes

Bacon and goat cheese stuffed apples
Mini homemade green bean casseroles
Slow-cooker scalloped potatoes

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Claire Gallam
Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.