Gingered Sweet Potatos With Crispy Walnut Crust - Plhol Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 large: Sweet potatoes,
1/4 tsp: Freshly ground pepper,
1 cup: Granulated sugar,
1 tbsp: Finely minced crystallized,
2 each: Eggs, lightly beaten
-ginger,
10 tbsp: , (1-1/4 sticks) butter
1/4 cup: All-purpose flour,
1/2 tsp: Ground ginger,
1/2 cup: English walnuts,
1 1/2 tsp: Grated orange rind,
1/2 cup: Black walnuts,
1/4 tsp: Salt,
3/4 cup: Dark brown sugar,
Directions:
Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat
down to 350 (F) [see Note]. Scoop out the potato flesh and place in
the bowl of a food processor; puree until smooth. In a large mixer
bowl, combine the sweet potato puree, granulated sugar, eggs, 4
Tablespoons of the butter, orange rind, ground ginger, salt, pepper,
and crystallized ginger. Blend well and spread in a greased 13x9-inch
flat baking dish. In a small bowl, combine the flour, nuts, remaining
6 Tablespoons of butter and the brown sugar. Sprinkle ovver the
potato mixture and bake for 1 hour, or until the top is browned and
puffs slightly. [Note: If using a glass dish, reduce baking
temperature to 350 degrees (F).]
From Heartland, by Marcia Adams, ISBN 0-517-57533-7, 1991
Source from luhu.jp
down to 350 (F) [see Note]. Scoop out the potato flesh and place in
the bowl of a food processor; puree until smooth. In a large mixer
bowl, combine the sweet potato puree, granulated sugar, eggs, 4
Tablespoons of the butter, orange rind, ground ginger, salt, pepper,
and crystallized ginger. Blend well and spread in a greased 13x9-inch
flat baking dish. In a small bowl, combine the flour, nuts, remaining
6 Tablespoons of butter and the brown sugar. Sprinkle ovver the
potato mixture and bake for 1 hour, or until the top is browned and
puffs slightly. [Note: If using a glass dish, reduce baking
temperature to 350 degrees (F).]
From Heartland, by Marcia Adams, ISBN 0-517-57533-7, 1991
Source from luhu.jp