This Gingered Sweet Potato Casserole is a comforting twist on traditional holiday sides, blending the earthy sweetness of baked sweet potatoes with the warm spice of ground ginger and crystallized ginger. The mixture is enriched with beaten eggs and butter, creating a smooth, custard-like base that holds together perfectly. The star of the dish is the crunchy topping, made from toasted walnuts, flour, and dark brown sugar, which adds a delightful textural contrast to the soft interior. It’s an ideal accompaniment for roasted meats or a vegetarian feast, offering a balance of sweet, spicy, and nutty flavors. Simple to prepare yet elegant enough for dinner parties, this recipe brings a touch of home-style warmth to any table.
Gingered Sweet Potatoes With Crispy Walnut Crust
Description
This Gingered Sweet Potato Casserole is a comforting twist on traditional holiday sides, blending the earthy sweetness of baked sweet potatoes with the warm spice of ground ginger and crystallized ginger. The mixture is enriched with beaten eggs and butter, creating a smooth, custard-like base that holds together perfectly. The star of the dish is the crunchy topping, made from toasted walnuts, flour, and dark brown sugar, which adds a delightful textural contrast to the soft interior. ItâÂÂs an ideal accompaniment for roasted meats or a vegetarian feast, offering a balance of sweet, spicy, and nutty flavors. Simple to prepare yet elegant enough for dinner parties, this recipe brings a touch of home-style warmth to any table.Directions
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Preheat the oven to 425°F (220°C).
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Bake the sweet potatoes at 425°F for 1 hour, or until tender when pierced with a fork. If using a glass baking dish for the final assembly, reduce the oven temperature to 350°F (175°C) at this time.
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Remove potatoes from the oven and let them cool slightly. Scoop out the flesh and place it in a food processor or mixing bowl. Puree or mash until smooth.
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In a large bowl, combine the sweet potato puree, granulated sugar, beaten eggs, 4 tablespoons of softened butter, grated orange rind, ground ginger, salt, black pepper, and minced crystallized ginger. Mix until well blended.
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Spread the potato mixture evenly into a greased 13x9-inch (or similar size) baking dish.
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In a small bowl, combine the remaining 6 tablespoons of butter, flour, chopped walnuts, and dark brown sugar. Mix until the topping resembles coarse crumbs.
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Sprinkle the walnut topping evenly over the potato mixture.
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Bake at 350°F (175°C) for 45-60 minutes, or until the top is golden brown and the filling is set.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 645kcal
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 21g105%
- Cholesterol 268mg90%
- Sodium 1554mg65%
- Total Carbohydrate 76g26%
- Dietary Fiber 2g8%
- Sugars 64g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
