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Gingered Sweet Potatos With Crispy Walnut Cru

Yield: 1 Servings

Ingredients and directions for this recipe

3 lg Sweet potatoes
1 c Granulated sugar
2 ea Eggs, lightly beaten
10 tb (1-1/4 sticks) butter
1/2 ts Ground ginger
1 1/2 ts Grated orange rind
1/4 ts Salt
1/4 ts Freshly ground pepper
1 tb 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. [Note: If using a glass dish, reduce baking
temperature to
350 degrees (F).]

From Heartland, by Marcia Adams, ISBN 0-517-57533-7, 1991

See also:
Previous recipe Gingered Sweet Potato Puree In Orange Baskets
Next recipe Gingered Sweet Potatos With Crispy Walnut Crust

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