Harlan's Heavenly Three Ginger Sweet Potato Souffle

By JoanG • November 14, 2010 • 2 Comments

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Author Notes: My son adapted this from a recipe he found in North Caroline when he lived there and hosted Thanksgiving a few years ago. I always remembre this dish as the best sweet potatoes I ever tasted, so they are the only ones I want as a side dish at Thanksgiving each year. The three types of ginger (fresh, candied and ground) give it a heavenly flavor and arome. In addition, it has enough sweetness and cruncy topping to satisfy more traditonal tastes. - JoanG

Serves 6-8

Sweet Potato Mixture

4-5 large sweet potatoes and yams ( I like to use a few of each)
3/4 cups raw sugar
2 eggs, lightly beaten
4 tablespoons unsalted organic butter
Grated rind from two oranges
1 tablespoon ground ginger
2 teaspoons allsprice
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon fine grain sea salt
1/2 teaspoon freshly ground pepper
2 teaspoons fresh grated ginger
1/4 cup minced crystallized ginger

Topping

1/4 cup all-purpose or whole wheat pastry flour
1 cup coarsely chopped walnuts
3/4 cups dark brown sugar
4 tablespoons unsalted organic butter
pinch of sea salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Bake the potatoes in a roasting pan at 425 F for 1 hour or until very soft and tender. Scoop out the potato flesh and place in the bowl of a food processor; puree until smooth.
In a large bowl, combine the sweet potato puree and the rest of the ingredients in the “Sweet Potato Mixture” list. Taste and adjust seasonings if needed.
Set the oven temp to 350 F. Make the topping. In a small bowl, combine the flour, walnuts, brown sugar . salt, ground ginger, cinnamon, and allspice.
Dot the top of the sweet potato mixture with the butter. Sprinkle topping evenly over sweet potato mixture. Bake for 1 hour, or until the top is browned and puffs slightly.