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Sweet Potato Pudding with Pecan and Gingersnap Topping

Sweet Potato Pudding with Pecan and Gingersnap Topping

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
  • 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
  • 1/4 teaspoon cream of tartar

Recipe Preparation

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.

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. Bring to room temperature before continuing.

  • 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.

  • Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

Recipe by Diane Rossen Worthington,

Nutritional Content

One serving contains: Calories (kcal) 256.7 % Calories from Fat 38.4 Fat (g) 10.9 Saturated Fat (g) 4.4 Cholesterol (mg) 85.5 Carbohydrates (g) 35.9 Dietary Fiber (g) 3.4 Total Sugars (g) 17.7 Net Carbs (g) 32.5 Protein (g) 5.1 Sodium (mg) 151.8Reviews Section


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