Biscoff Sweet Potato Casserole
Directions
- 1Add Biscoff cookies to a food processor to make a crumble.
- 2Blend the Biscoff cookies until they form a crumble.
- 3Transfer the Biscoff cookie crumble to a bowl.
- 4Mix the crumble with some butter.
- 5Transfer the crumble mixture to a bake-safe dish and spread it to form the crust.
- 6Let the crust rest in the fridge for 30 minutes.
- 7Clean and dry the sweet potatoes.
- 8Pierce the sweet potatoes with a fork.
- 9Wrap the sweet potatoes in aluminum foil.
- 10Bake the wrapped sweet potatoes at 425°F for about 50 minutes until soft.
- 11Remove the sweet potato pulp and place it in a bowl.
- 12Add salted butter, white sugar, packed brown sugar, sweetened condensed milk, ground cinnamon, ground ginger, nutmeg, and Bourbon vanilla extract to the sweet potatoes.
- 13Mix all ingredients for the sweet potato filling.
- 14Add the eggs last to the sweet potato mixture and mix until well combined.
- 15Pour the sweet potato mixture over the Biscoff crust in the baking dish.
- 16For the crumble topping, combine softened butter, flour, packed brown sugar, and Biscoff cookies in a bowl.
- 17Spread the crumble topping over the sweet potato mixture.
- 18Bake the casserole at 350°F for about 45 to 50 minutes.
- 19Drizzle melted Biscoff cookie butter over the baked sweet potato casserole.
Ingredients
- Biscoff cookies
- butter
- sweet potatoes
- salted butter
- white sugar
- packed brown sugar
- sweetened condensed milk
- ground cinnamon
- ground ginger
- nutmeg
- Bourbon vanilla extract
- eggs
- softened butter
- flour
- melted Biscoff cookie butter
Equipment
food processorbaking dishfridgeforkaluminum foilbaking rackKitchenAid mixerbowlspatula
Tips
- Add eggs last to the sweet potato mixture so you can taste test before baking.