| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
English |
Sweet potat, Ginger, Walnuts |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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