Gingered sweet potatos with crispy walnut cru
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Sweet potatoes |
| 1 | cup | Granulated sugar |
| 2 | eaches | Eggs, lightly beaten |
| 10 | tablespoons | (1-1/4 sticks) butter |
| ½ | teaspoon | Ground ginger |
| 1½ | teaspoon | Grated orange rind |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | tablespoon | Finely minced crystallized ginger |
| ¼ | cup | All-purpose flour |
| ½ | cup | English walnuts |
| ½ | cup | Black walnuts |
| ¾ | cup | 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 until smooth. In a large mixer bowl, combine the sweet potato puree, granulated sugar, eggs, 4 Tablespoons of the butter, orange rind, ground 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 Tablespoons of butter and the brown sugar. Sprinkle ovver the potato mixture and bake for 1 hour, or until the top is browned and puffs slightly. [Note: If using a glass dish, reduce baking temperature to
350 degrees (F).]
From Heartland, by Marcia Adams, ISBN 0-517-57533-7, 1991