Sweet Potato Pudding with Pecan and Gingersnap Topping
Ingredients
- 3/4 cup gingersnaps, coarsely chopped
- 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 tartar
Directions
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.
Preheat oven to 400F.
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.
Preheat oven to 350F.
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.