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Gingered Sweet Potatos With Crispy Walnut Crust
Ingredients
- 3 lrg Sweet potatoes
- 1 c. Granulated sugar
- 2 x Large eggs, lightly beaten
- 10 Tbsp. (1-1/4 sticks) butter
- 1/2 tsp Grnd ginger
- 1 1/2 tsp Grated orange rind
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1 Tbsp. Finely chopped crystallized ginger
- 1/4 c. All-purpose flour
- 1/2 c. English walnuts
- 1/2 c. Black walnuts
- 3/4 c. Dark brown sugar
Directions
- Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat down to 350 (F) [see Note]. Scoop out the potato flesh and place in the bowl of a food processor; puree till smooth. In a large mixer bowl, combine the sweet potato puree, granulated sugar, Large eggs, 4 Tbsp. of the butter, orange rind, grnd ginger, salt, pepper, and crystallized ginger. Blend well and spread in a greased 13x9-inch flat baking dish.
- In a small bowl, combine the flour, nuts, remaining 6 Tbsp. of butter and the brown sugar. Sprinkle ovver the potato mix and bake for 1 hour, or possibly till the top is browned and puffs slightly.
- [Note: If using a glass dish, reduce baking temperature to 350 degrees
- (F).]
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