Dessert: Sweet Potato Pudding with Pecan and Gingersnap Topping
Recipe by Diane Rossen Worthington The technique: Eggs change everything: The yolks add richness and texture, and folding in beaten egg whites elevates the sweet potato casserole to new heights.The payoff: A sophisticated take on the classic marshmallow-
Ingredients
3/4 cup coarsely chopped gingersnaps
1/2 cup toasted pecans, coarsely chopped
1/4 cup (packed) dark brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
Instructions
Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
