Sweet Potato Casserole

 peel potatoes and cut into chunks... (I forgot to peel until after... don't do what I did)

 crush the cookies...

 mix cookies and butter in food processor...

 spread mixture out...

 cover with topping..

Sweet Potato Casserole With Gingersnap Streusel

Cooking Spray

5lb sweet potatoes, peeled and cut into chunks

1 1/4 tsp salt, divided, plus more for boiling potatoes

15 to 20 coarsely broken gingersnap cookies

1/2 cup flour

1/2 cup brown sugar

1/2 cup butter, cu into bits

1/2 cup maple syrup

1/2 cup half and half

2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground nutmeg

2 large eggs

1.Coat a 9x13 inch baking dish with cooking spray

2. Place potatoes in a large pot, peeled, cover with water, add generous pinch of salt.  Bring to boil, reduce heat and simmer until potatoes are very tender; 14 to 16 minutes. Drain and set aside to cool.

3. Meanwhle, making the topping. Put the ginersnaps, flour sugar and 1/4 salt in a food processor; pulse one or twice to combine.  Add the butter and pulse a few more time, cookies in small chunks.

4. Once the potatoes are cool, make into a chunky puree in a blender or food processor.

5. In a large bowl, wish together the maple syrup, half and half, vanilla, cinnamon, nutmet, eggs and remaining salt.  Add potato puree; mix thoroughly. Transfer to baking dish.  Sprinkle the topping evenly.

6. preheat oven to 350. Bake for 45 minutes or until the top is lightly browned.. 

Yum!