I made this for Thanksgiving this year and everyone loved it!!
5lbs sweet potatoes, cut into chunks
1 1/4 tsp salt, divided
15 to 20 coarsely broken gingersnap cookies
1/2 C flour
1/2 C brown sugar
1/2 C butter, cut into bits
1/2 C maple syrup
1/2 C half and half
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 lg eggs
Coat a 9x13 baking dish with cooking spray.
Place potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender. 14 to 16 minutes. Drain and set aside to cool.
Meanwhile, make the topping. Put the gingersnaps, flour, sugar and 1/4 tsp salt in food processor; pulse once or twice to combine. Add the butter and pulse a few more times. (The cookies should still be in small chunks.)
Once the potatoes are cool, remove the skins. Make into a chunky puree in a blender, food processor, or by hand using a potato masher.
In a large bowl, whisk together the maple syrup, half and half, vanilla, cinnamon, nutmeg, eggs and remaining 1 tsp salt. Add the potato puree; mix thoroughly. Transfer to a baking dish. Sprinkle the topping evently over the dish.
(May be covered in several layers of plastic wrap and frozen for up to three weeks. Thaw in refrigerator overnight, bring to room temp and continue.)
Preheat oven to 350. Bake for 45 min or until top is lightly browned.