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Gingered Sweet Potatos with Crispy Walnut Crust

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Recipe

 

Yield

3 servings

Prep

30

Cook

Ready

Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
3 large sweet potatoes, or yams
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237 ml sugar
granulated
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2 large eggs
lightly beaten
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1.5E+2 ml butter
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2.5 ml ginger
ground
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7.5 ml orange zest
grated
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1.3 ml salt
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1.3 ml black pepper
freshly ground
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15 ml ginger
finely minced
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59 ml all-purpose flour
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118 ml walnuts
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118 ml walnuts
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177 ml brown sugar, dark
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 97050% 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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