22 November 2010

sweet potato pudding with pecan and gingersnap topping

12 servings
  • prep: 45 minutes
  • total: 2 hours 15 minutes

  • 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
the technique: pudding
eggs change everything: the yolks add richness and texture, and folding in beaten egg whites elevates the sweet potato casserole to new heights. this is a sophisticated take on the classic marshmallow-topped sweet potato casserole.
  • 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 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.
  • 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.

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