INGREDIENTS
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6 sweet potatoes (4 pounds)
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1/2 cup firmly packed light brown sugar
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1/2 cup margarine, melted
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1/3 cup half-and-half
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup firmly packed light brown sugar
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2 tablespoons all-purpose flour
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1/4 cup margarine, cut into pieces
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32 coarsely crushed gingersnap cookies (Nabisco brand preferred)