Ingredients needed:
* 4 pounds of sweet potatoes, peeled and cut into quarters
* 1 cup of packed brown sugar
* 1/2 cup of butter, cut up
* 1/4 cup of milk
* 1 tablespoon of lemon juice
* 4 eggs, lightly beaten
* 1 cup crushed gingersnap cookies or graham crackers
* 2 tablespoons butter, melted
Preparation steps:
* In a Dutch oven, cook sweet potatoes, covered, in enough boiling lightly salted water to cover for 30 minutes or until tender; drain. Return potatoes to pan. Grease a 3-quart rectangular baking dish; set aside.
* Preheat oven to 350 degrees. Slightly mash potatoes with a potato masher. Stir in brown sugar, the 1/2 cup butter, the milk, and lemon juice. Cool for 5 minutes; stir in eggs. Transfer sweet potato mixture to the prepared baking dish.
* For topper, in a medium bowl combine crushed gingersnaps and the 2 tablespoons melted butter. Sprinkle on top of potato mixture.
* Bake, uncovered, for 30 to 35 minutes.
Enjoy
(serves 8 to 12)
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