Sweet Potato Pudding With Pecan and Gingersnap Topping |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 12 |
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From Bon Appetit, November 2010. 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 chilled unsalted butter, cut into 1/4-inch cubes |
3 lbs red-skinned sweet potatoes, scrubbed (yams, about 3 large) |
3/4 cup half-and-half cream |
1/2 cup orange juice |
2 tablespoons 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 |
Directions:
1. 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.).
2. 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.).
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.
4. Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
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