Sweet Potato Casserole Gingersnap Topping

By jenlin

Ingredients

• 3/4 cup coarsely chopped gingersnaps
• 1/2 cup toasted pecans, coarsely chopped
• 1/4 cup (packed) dark brown sugar
• 1/4 teaspoon pumpkin pie spice
• 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
• 1/2 cup dried cranberries
• 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
• 3/4 cup half and half
• 1/2 cup orange juice
• 2 tablespoons (1/4 stick) unsalted butter, melted
• 2 tablespoons (packed) dark brown sugar
• 2 tablespoons orange marmalade
• 1 3/4 teaspoons pumpkin pie spice
• 4 large egg yolks
• 5 large egg whites
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Makes 12 servings

Toss first 5 ingredients in medium
bowl. Add butter; using fingertips, rub in
until well blended. Cover; chill. DO AHEAD:

Preheat oven to 400°F. Roast
potatoes on baking sheet until tender, 45
to 60 minutes. Cool. Cut in half lengthwise.
Scoop flesh into bowl; mash. Transfer 4
cups potatoes to large bowl. DO AHEAD:

Preheat oven to 350°F. Butter 13x9x2-
inch baking dish. Add half and half and next
5 ingredients to potatoes. Using mixer, beat
on low speed until blended. Season with salt
and pepper. Add yolks 1 at a time, blending
after each addition. Using clean dry beaters,
beat whites in another large bowl until
foamy. Add salt and cream of tartar. Beat
until peaks form. Fold whites into potatoes;
spoon into dish. Sprinkle with topping.