Gingered Sweet Potatos with Crispy Walnut Crust
Submitted by DeAnna
Sweet potato casserole with double ginger, orange zest, and a crispy brown sugar walnut crust. Baked until puffed and golden for a holiday side that steals the show.
YIELD
3 servingsPREP
30COOK
READY
This sweet potato casserole goes beyond the usual marshmallow-topped holiday dish with a double hit of ginger and a crumbly walnut crust that shatters on first bite. Ground ginger and chopped crystallized ginger work together: the ground spice provides warm background heat while the crystallized pieces add chewy, sugary pops of intense ginger flavor scattered through the puree.
Orange zest brightens the whole thing and keeps the sweet potato from tasting heavy. The puree is silky smooth from the food processor, enriched with butter and eggs that help it puff slightly in the oven like a souffle.
The walnut streusel topping is simple: flour, chopped walnuts, butter, and dark brown sugar rubbed together and sprinkled over the top. After an hour in the oven, it bakes into a caramelized, crunchy lid that contrasts beautifully with the soft, spiced sweet potato underneath.
Pro Tips
- Bake the sweet potatoes at high heat first to caramelize their natural sugars before scooping and pureeing
- Process the sweet potato until completely smooth. Lumps in the puree won’t disappear during baking
- Use dark brown sugar in the topping for deeper molasses flavor that pairs with the ginger
- If using a glass baking dish, reduce the oven temperature to 350°F (175°C) to prevent the bottom from burning
Variations
- Swap walnuts for pecans for a more traditional Southern sweet potato casserole
- Add a tablespoon of bourbon to the puree for a boozy holiday version
- Fold mini marshmallows into the topping for a hybrid classic-modern approach
Ingredients
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 13×9-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.
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