Yield: 1 servings
Measure | 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 |
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