Sweet Potato Casserole with Gingersnaps

A white casserole dish filled with gingersnap and sweet potato casserole, topped with mini marshmallows and a spoon resting inside.

When I was growing up, the sweet potato casserole landed on the table right beside less-kid-friendly foods like Brussels sprouts and green beans. I always thought someone had forgotten that it wasn’t time for dessert. I never spoke up to correct the “mistake.” I simply devoured as many helpings as I could fit on my plate.–Rebecca Lang

LC Heresy Or High-Five-Worthy? Note

A scandalous riff on the classic Southern casserole, this sweet potato mash is topped not just with the requisite marshmallow but—believe it or not—crushed gingersnaps. Heresy? Or high-five-worthy? You tell us. (Although we’re thinking that in a pinch you could swap graham crackers for the gingersnaps for something just a touch less spiced and a touch more reminiscent of pumpkin pie. Just a thought.)

Sweet Potato Casserole with Gingersnaps

  • Quick Glance
  • Quick Glance
  • 15 M
  • 2 H
  • Serves 12
Print RecipeBuy the Around the Southern Table cookbook

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Ingredients

  • For the sweet potatoes
  • For the topping

Directions

Make the sweet potatoes

Preheat the oven to 275°F (135°C).

Place the sweet potatoes on a rimmed baking sheet. Bake until tender, about 45 minutes for small potatoes, 1 hour for medium potatoes, or 1 hour and 15 minutes for large potatoes.

Increase the oven temperature to 350°F (176°C). Butter a 13-by-9-inch baking dish.

When the potatoes are cool enough to handle, slip off the skins and discard them. In a large bowl with an electric mixer on medium speed, combine the potato flesh, eggs, heavy cream, brown sugar, salt, cinnamon, nutmeg, and melted butter. Mix until smooth. Spoon the sweet potato mixture into the baking dish. (You can cover and refrigerate the sweet potatoes overnight and continue on with the recipe just before serving, allowing a few extra minutes in the oven to warm. You may need to loosely cover the dish with foil to prevent the marshmallows from turning too brown.)

Make the topping

Stir the melted butter into the gingersnap crumbs. Top half the sweet potatoes with the marshmallows and sprinkle the rest with the gingersnap mixture.

Bake the sweet potato casserole

Bake for 28 to 30 minutes, or until the marshmallows are lightly browned. Place the dish on the table and scoop it out in heaping spoonfuls.

Print RecipeBuy the Around the Southern Table cookbook

Want it? Click it.

Recipe Testers' Reviews

This recipe was great. I had to bake my sweet potatoes for about an hour and a half, but I think they could’ve been baked a tiny bit longer. I also spread the gingersnap crumbs and marshmallows over the whole thing and it was divine! This was very easy and I fully expect this to become a holiday tradition in my house.

Because I’m always on the hunt for a sweet potato casserole that’s different from every other Thanksgiving staple, I was motivated to give this recipe a try. This is a really unique casserole with wonderful flavor. The gingersnaps add a bit of spice and a nice touch of crunch. What’s a sweet potato casserole without the marshmallows? This one brings together all the great flavors of the holiday classic with a bit of a twist. The spicy, sweet taste of the topping complements the creamy, buttery flavor of the sweet potato filling. It’d be a welcome addition to any holiday table. Truth be told, I made only the casserole this evening and no one complained that it was our dinner. Watch the baking time, as my casserole browned in 20 minutes. This seems to make a good deal of topping; however, the balance of topping and casserole is fantastic.

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