Biscoff Sweet Potato Casserole

Name: Biscoff Sweet Potato Casserole
Total time: 125 min
Cuisine: American
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

2h 5m

Serves 1

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Biscoff Sweet Potato Casserole

instagram.com

2h 5m

Serves 1

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.

Biscoff Sweet Potato Casserole

2h 5m

Serves 1

instagram.com

Biscoff Sweet Potato Casserole

instagram.com

2h 5m

Serves 1

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.