Gingered Sweet Potatos With Crispy Walnut Crust - Plhol
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Gingered Sweet Potatos With Crispy Walnut Crust - Plhol
  Sweet    Crust    Ginger    Walnuts  
Last updated 6/12/2012 12:56:52 AM. Recipe ID 19206. Report a problem with this recipe.
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      Title: Gingered sweet potatos with crispy walnut crust - plhol
 Categories: Sweet potat, Ginger, Walnuts
      Yield: 1 servings
 
      3 lg Sweet potatoes
      1 c  Granulated sugar
      2 ea Eggs, lightly beaten
     10 T  (1-1/4 sticks) butter
    1/2 t  Ground ginger
  1 1/2 t  Grated orange rind
    1/4 t  Salt
    1/4 t  Freshly ground pepper
      1 T  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
 
  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
 




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Recipe ID 19206 (Apr 03, 2005)

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