Recipe - Gingered Sweet Potatos With Crispy Walnut Crust

3 lg Sweet potatoes
1 cup Granulated sugar
2 Eggs, lightly beaten
10 tablespoon (1One fourth sticks) butter
One half teaspoon Ground ginger
1 One half teaspoon Grated orange rind
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 tablespoon Finely minced crystallized
ginger
One fourth cup Allpurpose flour
One half cup English walnuts
One half cup Black walnuts
Three fourths cup Dark brown sugar

Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat down
to 350 (F) [see Note]. Scoop out the potato flesh and place in the bowl
of a food processor; puree until smooth. In a large mixer bowl,
combine the sweet potato puree, granulated sugar, eggs, 4 Tablespoons of
the butter, orange rind, ground ginger, salt, pepper, and crystallized
ginger. Blend well and spread in a greased 13x9inch flat baking dish.
In a small bowl, combine the flour, nuts, remaining 6 Tablespoons of
butter and the brown sugar. Sprinkle ovver the potato mixture and bake
for 1 hour, or until the top is browned and puffs slightly.
[Note: If using a glass dish, reduce baking temperature to 350 degrees
(F).]

From Heartland, by Marcia Adams, ISBN 0517575337, 1991
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip