Title: Gingered Sweet Potatos with Crispy Walnut Crust - Plhol
Categories: Yam Ginger Walnut
Yield: 1 Servings

3	lg	Sweet potatoes
1	c	Granulated sugar
2		Eggs, lightly beaten
10	tb	(1-1/4 sticks) butter
1/2	ts	Ground ginger
1 1/2	ts	Grated orange rind
1/4	ts	Salt
1/4	ts	Freshly ground pepper
1	tb	Finely minced crystallized ginger
1/4	c	All-purpose flour
1/2	c	English walnuts
1/2	c	Black walnuts
3/4	c	Dark brown sugar

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

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