These little sweet potato dandies take advantage of store-bought ginger snaps. Crushed up and mixed with a touch of brown sugar and butter, these are sure to please even the fussiest eater.
nonstick cooking spray
2 large sweet potatoes, washed and halved lengthwise
1/2 cup finely crushed ginger snap cookies
1 Tbsp. brown sugar
2 Tbsp. butter, melted
pinch salt
1. Preheat oven to 375°. Grease a 9×13 inch baking pan with cooking spray. Place potatoes skin side down into baking sheet. Set aside.
2. In a small mixing bowl, combine cookies, brown sugar, melted butter and salt. Stir until evenly blended. Divide topping over sweet potatoes, about 2 Tbsp topping/potato.
3. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes or until potatoes are tender. Let potatoes cool for 10 minutes before serving.
No comments yet.