Yields 6 trifles


Ginger Snap Cookies

  • 1/4 cup butter
  • 1/2 cup Domino® Golden Sugar
  • 1 egg
  • 1 tablespoon unsweetened apple sauce
  • 1 cup all-purpose flour (sifted)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 pinch salt


  • 1 large sweet potato
  • 1 tablespoon butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup Domino® Dark Brown Sugar
  • 6 egg whites
  • 1/4 cup Domino® Golden Sugar


Gingersnap Cookies

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cream the butter and Domino® Golden Sugar. Mix in the egg and applesauce. 
  3. Mix in the sifted flour, ginger, cinnamon, baking soda, and salt. Once the cookie dough comes together. Dough will be soft and will hold together.
  4. Spray a nonstick half-sized sheet tray (13x18”) with non-stick cooking spray. With a medium size scoop, scoop 8 cookies being sure to space them 2 inches apart. Bake at 350 degrees Fahrenheit for 10 minutes, let cool completely. 


  1. Peel and dice sweet potato. Add to a medium pot with enough water to cover by 1 inch. Boil until fork tender, about 15 minutes. Remove from heat and let cool. 
  2. In a bowl, mix the butter, cinnamon, nutmeg, and Domino® Dark Brown Sugar together until smooth.
  3. To make the meringue, place the egg whites and Domino® Golden Sugar in a bowl, and place over a half a pot of water, constantly mixing. Do not let the bowl touch the water. Heat until 160 degrees Fahrenheit.
  4. Place the meringue mixture into a clean bowl and whisk until you get stiff peaks.
  5. Add the ginger snap cookies into a sandwich bag and crush.


Grab 6-8 individual containers, layer the crushed gingersnap cookies, then sweet potato filling, another layer of cookies, then sweet potato and top it with a dollop of meringue. Using a torch, lightly torch the top for a beautiful presentation.

Recipe courtesy of Domino Sugar