sweet potato pudding with pecan and gingersnap streusel


as i was going through last year’s bon appetit thanksgiving issue looking for recipe ideas for our holiday dinner party, i stumbled upon this little treasure.
it is a yummy twist on the traditional sweet potato dish with marshmallows.
after making the base batter, you fold in a homemade meringue, which makes it refreshingly light and not a heavy, filling dessert.
and the topping is sweet and crunchy, the perfect crust for such a fluffy, sweet pudding.

sweet potato pudding with pecan and gingersnap streusel
makes about 12 servings

ingredients

topping
1 1/2 cups coarsely chopped gingersnaps

1 cup toasted pecans, coarsely chopped

1/2 cup packed dark brown sugar

1/2 tsp pumpkin pie spice

4 tbsp (1/2 stick) chilled, unsalted butter, cut into cubes

pudding
3 lbs sweet potatoes (about 3 large), scrubbed

3/4 cup half & half

1/2 cup orange juice

2 tbsp (1/4 stick) unsalted butter, melted

2 tbsp packed dark brown sugar

1 3/4 tsp pumpkin pie spice

4 large egg yolks

5 large egg whites

1/4 tsp salt

1/4 tsp cream of tartar

directions

1. for the topping: toss first 4 ingredients in a medium bowl. add butter; using fingertips, rub in until well blended. cover & chill. (this can be done 1 day ahead, if needed.)

2. for the pudding: preheat oven to 400. roast potatoes on a baking sheet until tender, 45-60 minutes. cool; cut in half ย lengthwise. scoop flesh into a bowl & mash. transfer 4 cups of mashed sweet potatoes to a large bowl. cover and chill. (this also can be done one day ahead.) bring to room temperature before continuing.

3. preheat oven to 350. butter a 13×9 baking dish. add half & half and next 4 ingredients to the mashed sweet potatoes. using a mixer, mixย on low until blended. add a few pinches of salt. add yolks 1 at a time, blending after each one.

4. 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 the sweet potatoes; spoon into baking dish. sprinkle with topping.

5. bake pudding until puffed and brown, about 45 minutes. serve immediately.

enjoy!

gently adapted recipe and photo via

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One thought on “sweet potato pudding with pecan and gingersnap streusel

  1. Pingback: pumpkin vanilla cinnamon roll cake | she likes to eat

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