Gingered sweet potatos with crispy walnut crust

1 Servings

Quantity Ingredient
3 larges Sweet potatoes
1 cup Granulated sugar
2 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

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 Collection of recipes from "Great Sysops of the World" from COOKFDN ops.

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