For the best results, roast sweet potatoes in the oven; in a pinch, microwave them instead.
Roast until very tender, about 1 1/4 hours.
Carefully unwrap and set aside to cool.
Reduce oven temperature to 350 degrees .
Process gingersnaps in a food processor until finely ground.
Transfer to a bowl, add oil and stir until well combined.
Bake until just barely beginning to darken, about 10 minutes.
Clean and dry the food processor workbowl.
Peel the sweet potatoes and transfer to the food processor.
Measure out 1 1/2 cups (if you have extra puree, reserve it for another use).
Return the 1 1/2 cups puree to the food processor.
Spread the sweet potato filling in the warm crust.
Clean and dry the workbowl again.
Dollop tablespoonfuls of the cream cheese mixture onto the filling, spacing them evenly.
Let cool completely on a wire rack, at least 2 hours.
Tips
Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.
Let stand at room temperature for 30 minutes before serving; blot any moisture on the top as needed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
