- 12
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
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.