Sweet Potato Pudding with Pecan and Gingersnap Topping recipes

Sweet Potato Pudding with Pecan and Gingersnap Topping recipes
16 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
  • 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
  • 3/4 cup half and half
  • 1/2 cup orange juice
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 2 tablespoons (packed) dark brown sugar
  • 2 tablespoons orange marmalade
  • 1 3/4 teaspoons pumpkin pie spice
  • 4 large egg yolks
  • 5 large egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
Nutrition
260
13% daily value
12 servings
                                       
                                            vegetarian
     

Fat

16% 11

Saturated

22% 4

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

12% 37

Carbs (net)

- 33

Fiber

16% 4

Sugars

- 17

Sugars, added

- 9

Protein

11% 5

Cholesterol

26% 77

Sodium

7% 162

Calcium

7% 74

Magnesium

9% 39

Potassium

11% 503

Iron

9% 2

Zinc

7% 1

Phosphorus

15% 107

Vitamin A

97% 874

Vitamin C

9% 8

Thiamin (B1)

13% 0

Riboflavin (B2)

15% 0

Niacin (B3)

5% 1

Vitamin B6

22% 0

Folate equivalent (total)

7% 26

Folate (food)

- 26

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

3% 0

Vitamin E

4% 1

Vitamin K

2% 3
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