Gingered sweet potatos with crispy walnut crust

1. Bakei the potatoes at 425 degrees (f) for 1 hour, then turn the heat down to 350 (f) [see note].
2. Scoop out the potato flesh and place in the bowl of a food processor; puree until smooth.
3. 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.
4. Blend well and spread in a greased 13x9-inch flat baking dish.
5. In a small bowl, combine the flour, nuts, remaining 6 tablespoons of butter and the brown sugar.
6. Sprinkle ovver the potato mixture and bake for 1 hour, or until the top is browned and puffs slightly.
7. [note: if using a glass dish, reduce baking temperature to 350 degrees (f).
8. ] from heartland, by marcia adams, isbn 0-517-57533-7, 1991.