Sweet Potato Pudding With Pecan And Gingersnap Topping
Servings: 12
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.