Sweet Potato Pudding With Pecan and Gingersnap Topping

We are back with another side dish for Thanksgiving!  Did you see the delicious leek bread pudding recipe?? It’s so good ….you will love it!  And the two way stuffing with mushrooms and bacon? Another yummy take on a traditional Thanksgiving dish… It was a huge hit!

Katie came up  sweet potato pudding with pecan and gingersnap topping as a lighter take on a sweet potato casserole. I loved the idea of gingersnaps with the pecans and they do not disappoint! YUM.. I could eat just the topping!

The pudding, because of the whipped egg whites, is light and almost fluffy with a soft blend of flavors that mingle well with the crunchy spiced topping. I really enjoyed it and will be featuring it along with our more traditional offerings next week.  Please circle back and leave a comment if you make it…we are curious to hear how you liked it.

Print Recipe

Sweet Potato Pudding With Pecan And Gingersnap Topping

Prep Time45 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: gingersnap, light, pecan, Side Dish, sweet potato pudding, Thanksgiving, Thanksgiving meal

Servings: 12

Author: Diane Rossen Worthington / Bon Appetite

Ingredients

Topping

• 3/4 cup coarsely chopped gingersnaps
• 1/2 cup toasted pecans coarsely chopped
• 1/4 cup packed dark brown sugar
• 1/4 teaspoon pumpkin pie spice
• 2 tablespoons 1/4 stick chilled unsalted butter, cut into 1/4-inch cubes

Pudding

• 3 pounds red-skinned sweet potatoes yams; about 3 large, scrubbed
• 3/4 cup half and half
• 1/2 cup orange juice
• 2 tablespoons 1/4 stick unsalted butter, melted
• 2 tablespoons packed dark brown sugar
• 2 tablespoons orange marmalade
• 1 3/4 teaspoons pumpkin pie spice
• 4 large egg yolks
• 5 large egg whites
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

Instructions

Topping

• Toss first 4 ingredients in medium bowl.
• Add butter; using fingertips, rub in until well blended.
• Cover; chill.
• DO AHEAD Can be made 1 day ahead.
• Keep chilled.

Pudding

• Preheat oven to 400°F.
• Roast potatoes on baking sheet until tender, 45 to 60 minutes.
• Cool.
• Cut in half lengthwise. Scoop flesh into bowl; mash.
• Transfer 4 cups potatoes to large bowl.
• DO AHEAD Can be made 1 day ahead. Cover; chill.
• Bring to room temperature before continuing.
• Preheat oven to 350°F.
• Butter 13x9x2-inch baking dish.
• Add half and half and next 5 ingredients to potatoes.
• Using mixer, beat on low speed until blended.
• Season with salt and pepper.
• Add yolks 1 at a time, blending after each addition.
• Using clean dry beaters, beat whites in another large bowl until foamy.
• Add salt and cream of tartar.
• Beat until peaks form.
• Fold whites into potatoes; spoon into baking dish.
• Sprinkle with topping.
• Bake pudding until puffed and brown, about 45 minutes.
• Serve immediately.

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