Sweet Potato Pudding With Pecan And Gingersnap Topping

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 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 chilled unsalted butter, cut into 1/4-inch cubes
• 3 lbs red-skinned sweet potatoes, scrubbed (yams, about 3 large)
• 3/4 cup half-and-half cream
• 1/2 cup orange juice
• 2 tablespoons 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

Recipe

• 1 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.).
• 2 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. (do ahead can be made 1 day ahead. cover; chill. bring to room temperature before continuing.).
• 3 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.
• 4 bake pudding until puffed and brown, about 45 minutes. serve immediately.