Sweet Potato Pudding with Pecan & Gingersnap Topping

Sweet Potato Pudding with Pecan & Gingersnap Topping
Adapted from bonappetit.com
Sweet Potato Pudding with Pecan & Gingersnap Topping

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from bonappetit.com

Ingredients

  • topping

  • 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

  • pudding

  • 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

  • Read More http://www.bonappetit.com/recipes/2010/11/sweet_potato_pudding_with_pecan_and_gingersnap_topping#ixzz16gAjO3JX

Directions

topping Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD Can be made 1 day ahead. Keep chilled. pudding 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 Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing. 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. Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

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