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Gingered Sweet Potatos with Crispy Walnut Crust










Trans-fat Free, High Fiber


3 large sweet potatoes, or yams
1 cup sugar
2 large eggs
lightly beaten
10 tablespoons butter
½ teaspoon ginger
1 ½ teaspoons orange zest
¼ teaspoon salt
¼ teaspoon black pepper
freshly ground
1 tablespoon ginger
finely minced
¼ cup all-purpose flour
½ cup walnuts
½ cup walnuts
¾ cup brown sugar, dark


Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat down to 350℉ (180℃).

Scoop out the potato flesh and place in the bowl of a food processor; purée until smooth.

In a large mixer bowl, combine the sweet potato purée, 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℉ (180℃) degrees.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 97050% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 26g 129%
Trans Fat 0g
Cholesterol 241mg 80%
Sodium 578mg 24%
Total Carbohydrate 38g 38%
Dietary Fiber 8g 31%
Sugars g
Protein 29g
Vitamin A 719% Vitamin C 62%
Calcium 12% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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