Gingered Sweet Potatos with Crispy Walnut Crust

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.