Thanksgiving is less than a week away? Really?! Um… panic. No, I’m serious. I really did not realize that it was next week.
I mean, I knew it was close, but I always think that it should be on the 28th or 29th day of the month. Now I feel rushed and overwhelmed. *Breathe*
I guess I need to push up a couple of posts. Good thing this recipe was sitting in the queue.
Do you know just how good ginger snap cookies go with sweet potato? It really is a delicious combination when you add the right spices to the sweet potato puree; orange zest, brown sugar, cinnamon… me oh my, I love this stuff!
I think what you might like even more is that the cookies are store bought. That’s right. These Sweet Potato Ginger Snap Cookie Trifles are for all of
us those that wait till the last minute to make a Thanksgiving dessert. It comes together in less than 30 minutes, and most of that time is dedicated to the cooking of the sweet potatoes.
At first I wanted to make this in a large trifle bowl, but I think individual desserts are prettier. No? Eh. Aaaand you are probably looking to find my individual trifle bowls… Me, too. Let me know when you find them. I always serve this dessert in those bowls, but heaven knows where they’re chillin’ these days.
If you are going to make this for a larger group, I would advise to make it in one large trifle bowl, but I would also say to double the recipe as this will only be enough for 4 people. Also, if you don’t want to be bothered with mashing the sweet potatoes yourself, you can always turn to your beloved food processor and make the puree in there. I prefer mashing and whipping the sweet potatoes by hand because I like a chunk, or two, here and there. I’m big on texture.
- 2 sweet potatoes , peeled and cut into 2-inch chunks
- 6 cups water
- 2 tablespoons butter
- zest of 1 medium-sized orange
- 3 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 16 Ginger Snaps , crushed, divided
- Whipped Cream (optional)
Put the cut potatoes in a large saucepan and cover with water.
Bring to a boil; continue to cook for 15 minutes, or until fork tender.
Place the cooked potatoes in a mixing bowl and mash with a potato masher.
Add in the butter and mix until butter is melted.
Stir in the orange zest, sugar, and cinnamon; mix until completely incorporated.
Layer about two tablespoons of crushed cookies on the bottom of each trifle; top with sweet potato puree; repeat by layering another tablespoon or two of the crushed cookies and top with the puree.
Add whipped topping, if desired.