Cathleen's Kitchen

GINGERED SWEET POTATOES

Ingredients:
3 large sweet potatoes
1 cup granulated sugar
2 eggs, lightly beaten
10 tablespoons (1 +1/4 sticks) butter
1+ 1/2 tsp grated orange rind
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tbsp finely minced crystalized ginger
1/4 cup all-purpose flour
1/2 cup English walnuts
1/2 cup black walnuts
3/4 cup dark brown sugar

Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat down to 350 degrees (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 13 x 9-inch flat baking dish.

In a small bowl, combine the flour, nuts, remaining 6 tablespoons of butter and the brown sugar.  Sprinkle over the potato mixture and bake for 1 hour, or until the top is rowned and puffs slightly.

NOTE:  If using a glass dish, reduce baking temperature to 325 degrees (F).

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