Snappy Sweet Potatoes

Ingredients

• 1/2 cup butter, melted
• 1/2 cup half-and-half cream or whipping cream
• 6 sweet potatoes, 4 lbs
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla

Streusel Topping

• 1/4 cup butter, cut into pieces
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 16 coarsely chopped gingersnap cookies
• 1/2 cup chopped pecans

Directions

1. 1

   Cook sweet potatoes in boiling water until tender, drain. When cooled, peel and mash potatoes. Add brown sugar, butter, half & half (or whipping cream), eggs and vanilla. Beat with hand mixer until smooth and spoon into 2 1/2 quart baking dish.

2. 2

   Topping:.

3. 3

   Combine brown sugar and flour. Cut in butter with a pastry blender until crumbly. Stir in crushed gingersnaps and pecans. Sprinkle streusel over sweet potato mixture. Bake uncovered at 350F for 25 minutes or until streusel is lightly browned.