Gingered Sweet Potatos with Crispy Walnut Crust
Yield
3 servingsPrep
30Cook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
sweet potatoes, or yams
|
|
| 1 | cup |
sugar
granulated |
|
| 2 | large |
eggs
lightly beaten |
|
| 10 | tablespoons |
butter
|
|
| ½ | teaspoon |
ginger
ground |
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
sweet potatoes, or yams
|
|
| 237 | ml |
sugar
granulated |
|
| 2 | large |
eggs
lightly beaten |
|
| 1.5E+2 | ml |
butter
|
|
| 2.5 | ml |
ginger
ground |
|
| 7.5 | ml |
orange zest
grated |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
ginger
finely minced |
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
walnuts
|
*
|
| 118 | ml |
walnuts
|
|
| 177 | ml |
brown sugar, dark
|
*
|
Directions
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.
