Sweet Potato Casserole With Gingersnap Streusel

Why put marshmallows on your sweet potatoes when you can make a gingersnap crumble instead?


  • Casserole:
  • 3-4 large sweet potatoes
  • 14 dates, pitted
  • 1/2 cup flax milk (or cashew/hemp/coconut/almond)
  • 1/2 cup brown sugar
  • Streusel topping:
  • 1 cup flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoon cardamom
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup molasses
  • 1/4 cup coconut oil, melted
  • 1/2 cup chopped pecans


  1. Add pitted dates to a medium bowl and cover with warm water. Let soak for at least an hour or up to overnight.
  2. Clean and scrub sweet potatoes, poke with holes all around surface, place on a small baking sheet and roast in a 375°F oven for one hour, or until cooked completely through. Remove from oven and allow to cool completely. Peel off skins. Add to a large bowl and mash with a potato masher.
  3. In a blender, blend dates, milk and brown sugar until smooth. Fold into the mashed sweet potatoes and pour mixture in an oiled baking dish.
  4. Make the streusel. In a large bowl, combine the flour, ginger, cinnamon, cardamom, brown sugar and salt. Pour in the molasses and combine. Add the melted coconut oil and chopped pecans. It should look like coarse sand.
  5. Sprinkle streusel over the sweet potatoes, and bake at 350°F degrees until streusel hardens, nuts toast, and sweet potatoes heat through.