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
Continue After Advertisement
Ingredients
- Sweet Potato Mixture
-
4-5
large sweet potatoes and yams ( I like to use a few of each)
-
3/4 cup
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 cup
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
Directions
-
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.
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.
See what other Food52ers are saying.