Name: Sweet Potato Pudding with Pecan and Gingersnap Topping
Cook time: 45 minutes
Total time: 2 hours 15 minutes
Yield: Makes 12 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

Sweet Potato Pudding with Pecan and Gingersnap ToppingHans Gissenger

The technique: Eggs change everything: The yolks add richness and texture, and folding in beaten egg whites elevates the sweet potato casserole to new heights.
The payoff: A sophisticated take on the classic marshmallow-topped sweet potato casserole.

Recipe information

Total Time
2 hours 15 minutes
Yield
Makes 12 servings

Ingredients

Topping:

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

Pudding:

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

Preparation

For topping:
Step 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.
For pudding:
Step 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.
Step 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.
Step 4
Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

TagsCasserole Sweet Potato Potato Root Vegetable Vegetable Pecan Nut Side Dinner Vegetarian Oven Bake Electric Mixer Bon Appétit

Recipe information

Ingredients

Topping:

Pudding:

Preparation

For topping:

Step 1

For pudding:

Step 2

Step 3

Step 4

Recipe notes