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Sweet Potato Pudding with Pecan and Gingersnap Topping

Diane Rossen Worthington
  • 180 minutes
  • Serves 12

INGREDIENTS

3

lbs Red-skinned sweet potatoes

5

Egg whites, large

4

Egg yolks, large

2 tbsp

Orange marmalade

3/8 cup

Brown sugar, packed dark

1/4 tsp

Cream of tartar

2 tsp

Pumpkin spice

1/4 tsp

Salt

1/2 cup

Pecans, toasted

3/4 cup

Gingersnaps

1/2 cup

Orange juice

1

cut into 4-inch cubes 2 tablespoons (1/4 stick) chilled unsalted butter, unsalted

2 tbsp

Butter, unsalted

3/4 cup

Half and half