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Gingered Sweet Potatoes with Crispy Walnut Crust
Ingredients
3 large sweet potatoes
1 cup sugar
2 eggs, lightly beaten
10 tbsp. butter
1/2 tsp. ground ginger
1-1/2 tsp. grated orange rind
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 tbsp. finely minced crystallized ginger
1/4 cup all-purpose flour
1/2 cup English walnuts
1/2 cup black walnuts
3/4 cup dark brown sugar
Directions
Bake potatoes at 425 degrees for 1 hour, then lower the temperature to 350 degrees (if using a glass baking dish, reduce baking temperature for the entire time to 350 degrees).
Scoop out the potato flesh and place in a food processor and puree until smooth. In a large mixing bowl, combine the sweet potato puree, sugar, eggs, 4 tablespoons 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, the remaining 6 tablespoons of butter, and brown sugar. Sprinkle over the potato mixture and bake for 1 hour or until the top is browned and puffs slightly.
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