Gingered Sweet Potatos with Crispy Walnut Crust 3 lg Sweet potatoes
1 c Granulated sugar
2 ea Eggs, lightly beaten
10 T (1-1/4 sticks) butter
1/2 t Ground ginger
1 1/2 t Grated orange rind
1/4 t Salt
1/4 t Freshly ground pepper
1 T Finely minced crystallized ginger
1/4 c All-purpose flour
1/2 c English walnuts
1/2 c Black walnuts
3/4 c 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. Gingered Sweet Potatos with Crispy Walnut Crust printer friendly version located here. (Just the recipe. Nothing else.)
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