Sweet Potato Gingersnap Cookie Trifles

• 2 whole Sweet Potatoes, Peeled And Cut Into 2-inch Chunks
• 2 Tablespoons Butter
• 1 Tablespoon Grated Orange Zest
• 3 Tablespoons Light Brown Sugar, Packed
• 1/2 teaspoons Ground Cinnamon
• 16 whole Gingersnap Cookies, Crushed And Divided
• Whipped Cream, For Garnish (optional)

1. Put the cut potatoes in a large saucepan and cover them with water. Bring to a boil; continue to cook for 15 minutes, or until fork tender. Drain off the water.
2. 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.
3. Layer about two tablespoons of crushed cookies on the bottom of each individual-sized serving bowl or cup. Top with sweet potato puree. Repeat by layering another tablespoon or two of the crushed cookies and top with the remaining puree. Add whipped topping, if desired.

sweet potatoes, butter, light brown sugar, ground cinnamon, cookies, cream

Taken from tastykitchen.com/recipes/holidays/sweet-potato-gingersnap-cookie-trifles/ (may not work)