Sweet Potatoes Recipe with Gingersnap Cranberry Crumble

This delicious Sweet Potatoes recipe has a crowd-pleasing Gingersnap Cranberry Crumble that takes a simple side dish to the next level.

The Food Network wanted sweet potatoes. A lot of them.

I managed the production of the largest sweet potato casserole on record during the California Sweet Potato Festival for the Food Network. It weighed in at a half ton, and I had to have a 10-foot long vessel custom made to hold it. Food Network wanted to add something a little more exciting than marshmallows, so we created two additional recipes for the project. This sweet potatoes recipe was everyone’s favorite – I’ve reduced it to a more manageable size, but I’ll be happy to share the version that serves 2000 people if you need it.

Making these sweet potatoes gluten-free:

Of course, you’ll want to use gluten-free gingersnap cookies for the topping. If you’re making the dish dairy-free, be sure the cookies are dairy-free too. My favorite are currently the GF Ginger Zingers from Tate's, but any crunchy GF gingersnap will do. You can also make your own, you brave soul you.

Another Sweet Potatoes recipe to love:

If Sweet Potatoes with Gingersnap Cranberry Crumble don’t sound quite your style – or if you want another version on the table, try this Butter Pecan Sweet Potatoes recipe too!

About Sweet Potatoes:

There are several varieties of sweet potatoes, but really two types: orange or white flesh. Orange sweet potatoes are dense, velvety on the inside and sweeter. White sweet potatoes are starchier and more like “standard” potatoes. In either case, sweet potatoes are lower on the glycemic index and higher in vitamin density than other potatoes. That’s why they are included in the Paleo diet and other low-carb diets. This recipe works with either type, but I prefer orange here. (Also, sweet potatoes and yams are NOT the same thing. But that’s a post for another day.) "Sweet potatoes" is also spelled sweetpotatoes - in fact, most sweetpotato farmers will tell you it's one word, not two. 

I get my olive oil from the amazing family from Rosenthal Olive Ranch. If you’d like to score some of my favorite olive oil from some of my favorite people, go here.

Use your gingersnaps in this recipe too: Incredibly Delicious Gluten-Free Pumpkin Cheesecake

No one will know this Pumpkin Cheesecake is gluten-free because it is so creamy and delicious! With a gingersnap crust that pairs perfectly with the cheesecake's spices, there's no doubt this will become a new holiday favorite!

Sweet Potatoes With Gingersnap Cranberry Crumble

K.C. Cornwell

This recipe for sweet potatoes adds in yummy textures of gingersnaps and cranberries, and it also doubles (or triples) to feed a crowd.

5 from 12 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine American

Servings 8 people

Calories 353 kcal

Ingredients

  

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For the Sweet Potatoes:

• 3 sweet potatoes, about 2 ½ lbs peeled and cut into ½ inch cubes
• 2 tablespoon olive oil
• 2 teaspoon salt
• 3 tablespoon honey
• ½ teaspoon chili powder or Boonville Piment d’Ville
• ¼ teaspoon fresh rosemary minced
• ½ cup pecans chopped

For the topping:

• 7-8 ounces crispy Gluten-Free ginger snap cookies smashed into crumbs
• ½ cup pecans chopped
• ¼ teaspoon fresh rosemary minced
• ¼ teaspoon chili powder or Boonville Piment d’Ville
• ½ teaspoon salt
• ½ cup dried cranberries chopped
• ½ cup butter, melted OR 6 tablespoon olive oil
• 2 tablespoon honey

Instructions

 

• Preheat the oven to 375 degrees
• Prepare a 2 or 3 quart casserole dish with pan spray. In a large bowl, toss the cubed sweet potatoes with the olive oil, salt, honey and chili powder, and place them evenly in the casserole dish. Place the potatoes in the oven and roast for 30 minutes.
• While the potatoes are roasting, prepare the topping. Place the gingersnap crumbs in a bowl and add the pecans, rosemary, chili powder, salt and cranberries, and stir to combine. Then pour in the honey and butter, and stir until everything is evenly mixed (you can do this by hand or with a food processor.)
• When the potatoes are done, remove them carefully from the oven and stir in the rosemary and pecans. Crumble the topping mixture evenly over the potatoes and return to the oven for 45 minutes. Enjoy!

Notes

Make it Dairy Free: use Dairy-Free cookies and olive oil in the topping

Nutrition

Calories: 353kcalCarbohydrates: 51gProtein: 4gFat: 17gSaturated Fat: 1gSodium: 869mgPotassium: 336mgFiber: 5gSugar: 28gVitamin A: 12099IUVitamin C: 2mgCalcium: 51mgIron: 1mg

Keyword cranberry recipes, gluten-free casserole recipes, gluten-free holiday recipes, gluten-free swet potatoes, holiday recipes, sweet potato recipes

photos by Katie Roletto

Make the best Baked Sweet Potato Fries, ever.

Oven-Baked Sweet Potato Fries can be tricky. I learned this when my friend Amberly challenged me to develop a baked fry recipe for the sweet potatoes her family grows in Central California.  After a WHOLE BUNCH of trial and error, I can share these sweet potato fry-baking tips with you.