Gingered sweet potatos with crispy walnut crust
Gingered sweet potatos with crispy walnut crust ingredients
- 3 large sweet potatoes
- 1 c Granulated sugar
- 2 Egg; lightly beaten
- 10 T (1-¼ sticks) butter
- 1⁄2 T Ground ginger
- 1 1⁄2 T Grated orange rind
- 1⁄4 T Salt
- 1⁄4 T Fresh 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
Cooking 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.
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