Sweet Potato Pudding With Pecan And Gingersnap Topping Recipe

Name: Sweet Potato Pudding With Pecan And Gingersnap Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD:
2
Preheat oven to 400u00b0F. 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:
3
Preheat oven to 350u00b0F. 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 dish. Sprinkle with topping.
4
Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

1003

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Sweet Potato Pudding With Pecan And Gingersnap Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pudding With Pecan And Gingersnap Topping

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