Gingerbread Sweet Potato Casserole - cooking recipe

Ingredients

6 sweet potatoes (4 pounds)
1/2 cup firmly packed light brown sugar
1/2 cup butter or 1/2 cup margarine, melted
1/3 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter or 1/4 cup margarine, cut into pieces
32 coarsely crushed gingersnap cookies (Nabisco brand preferred)

Preparation

Cook sweet potatoes in a Dutch oven in boiling water and cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
Combine mashed sweet potatoes, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart pr 13\"x9\" baking dish.
Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato mixture. Bake, uncovered, at 350F for 25 minutes or until streusel is lightly browned.