Sweet Potato Pudding with Pecan and Gingersnap Topping
A luxurious sweet potato soufflé-like pudding topped with crunchy gingersnaps and pecans. This elegant dish combines the sweetness of roasted sweet potatoes with orange and warm spices, crowned with a buttery crumb topping.
Ingredients
- •¾ cup gingersnaps
- •½ cup toasted pecans
- •¼ cup dark brown sugar
- •¼ teaspoon pumpkin pie spice
- •2 tablespoons unsalted butter
- •3 pounds red-skinned sweet potatoes
- •¾ cup half and half
- •½ cup orange juice
- •2 tablespoons unsalted butter
- •2 tablespoons dark brown sugar
- •2 tablespoons orange marmalade
- •1¾ teaspoons pumpkin pie spice
- •4 large egg yolks
- •5 large egg whites
- •¼ teaspoon salt
- •¼ teaspoon cream of tartar
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
60 min
- 3.
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 dish. Sprinkle with topping.
20 min
- 4.
Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
45 min
