Ginger Snapped Sweet Potatoes

by Kimberly Mayone

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

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