Gingered Sweet Potatos With Crispy Walnut Crust
Description
This comforting side dish transforms humble sweet potatoes into a rich, spiced delight. The base is a creamy, smooth puree infused with warm ground ginger and bright orange zest, balanced by a touch of black pepper. It is crowned with a generous, crunchy topping of walnuts, flour, and dark brown sugar that bakes into a golden, crumbly crust. The combination of soft, aromatic potato and crisp, caramelized nuts creates a wonderful textural contrast.Ingredients
Directions
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Preheat oven to 425°F (220°C).
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Bake sweet potatoes at 425°F for 1 hour, then reduce heat to 350°F (175°C) and continue baking until tender, about 30 minutes more.
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Scoop out potato flesh and place in a food processor; puree until smooth.
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In a large bowl, combine sweet potato puree, granulated sugar, beaten eggs, 4 tablespoons butter, orange rind, ground ginger, salt, pepper, and crystallized ginger. Blend well.
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Spread potato mixture into a greased 13x9-inch baking dish.
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In a small bowl, combine flour, English walnuts, black walnuts, remaining 6 tablespoons butter, and dark brown sugar.
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Sprinkle nut mixture evenly over potato base.
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Bake at 350°F (177°C) for 1 hour, or until top is browned and puffs slightly.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 646.0kcal
- % Daily Value *
- Total Fat 36.0g56%
- Saturated Fat 20.8g104%
- Cholesterol 267.6mg90%
- Sodium 1553.7mg65%
- Total Carbohydrate 76.0g26%
- Dietary Fiber 2.4g10%
- Sugars 63.9g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
