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: ¾ cup coarsely chopped gingersnaps; ½ cup toasted pecans, coarsely chopped; ¼ cup packed dark brown sugar; ¼ teaspoon pumpkin pie spice; 2 tablespoons chilled unsalted butter, cut into 1/4-inch cubes; 3 lbs red-skinned sweet potatoes, scrubbed (yams, about 3 large); ¾ cup half-and-half cream; ½ cup orange juice; 2 tablespoons unsalted butter, melted; 2 tablespoons packed dark brown sugar; 2 tablespoons orange marmalade; 1 ¾ teaspoons pumpkin pie spice; 4 large egg yolks; 5 large egg whites; ¼ teaspoon salt; ¼ teaspoon cream of tartar

Servings: persons

¾ cup coarsely chopped gingersnaps
½ cup toasted pecans, coarsely chopped
¼ cup packed dark brown sugar
¼ teaspoon pumpkin pie spice
2 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3 lbs red-skinned sweet potatoes, scrubbed (yams, about 3 large)
¾ cup half-and-half cream
½ cup orange juice
2 tablespoons unsalted butter, melted
2 tablespoons packed dark brown sugar
2 tablespoons orange marmalade
1 ¾ teaspoons pumpkin pie spice
4 large egg yolks
5 large egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar

1
Topping: Toss first 4 ingredients in medium bowl.
2
Add butter; using fingertips, rub in until well blended.
3
Cover; chill.
4
(DO AHEAD Can be made 1 day ahead.
5
Keep chilled.
6
).
7
Pudding: Preheat oven to 400F Roast potatoes on baking sheet until tender, 45 to 60 minutes.
8
Cool.
9
Cut in half lengthwise.
10
Scoop flesh into bowl; mash.
11
Transfer 4 cups potatoes to large bowl.
12
(DO AHEAD Can be made 1 day ahead.
13
Cover; chill.
14
Bring to room temperature before continuing.
15
).
16
Preheat oven to 350F Butter 13x9x2-inch baking dish.
17
Add half and half and next 5 ingredients to potatoes.
18
Using mixer, beat on low speed until blended.
19
Season with salt and pepper.
20
Add yolks 1 at a time, blending after each addition.
21
Using clean dry beaters, beat whites in another large bowl until foamy.
22
Add salt and cream of tartar.
23
Beat until peaks form.
24
Fold whites into potatoes; spoon into dish.
25
Sprinkle with topping.
26
Bake pudding until puffed and brown, about 45 minutes.
27
Serve immediately.

1098

kcal

Calories

Fat

107

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: ¾ cup coarsely chopped gingersnaps, ½ cup toasted pecans, coarsely chopped, ¼ cup packed dark brown sugar, ¼ 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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