Sweet Potatoes with Gingersnap Cranberry Crumble is a crowd-pleasing recipe that takes a simple side dish to the next level.
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 one 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.
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 the ones from Pamela’s, but any crunchy GF gingersnap will do.
If Sweet Potatoes with Gingersnap Cranberry Crumble don’t sound quite your style – or if you want another version on the table, try these Butter Pecan Sweet Potatoes too!
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.
Sweet Potatoes With Gingersnap Cranberry Crumble
Ingredients
For the Sweet Potatoes:
- 3 sweet potatoes, about 2 ½ lbs peeled and cut into ½ inch cubes
- 2 tbsp olive oil
- 2 tsp salt
- 3 tbsp honey
- ½ tsp chili powder
- ¼ tsp 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 tsp fresh rosemary, minced
- ¼ tsp chili powder
- ½ tsp salt
- ½ cup dried cranberries, chopped
- ½ butter, melted OR 6 tbsp olive oil
- 2 tbsp honey
Make it Dairy Free: use Dairy-Free cookies and olive oil in the topping
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:
photos by Katie Roletto
