GINGERED SWEET POTATOS WITH CRISPY WALNUT CRU

      Title: GINGERED SWEET POTATOS WITH CRISPY WALNUT CRU
  Categories: Grains
       Yield: 1 Servings
  
       3 lg Sweet potatoes
       1 c  Granulated sugar
       2    Eggs, lightly beaten
      10 tb (1-1/4 sticks) butter
     1/2 ts Ground ginger
   1 1/2 ts Grated orange rind
     1/4 ts Salt
     1/4 ts Freshly ground pepper
       1 tb Finely minced crystallized
            -ginger
     1/4 c  All-purpose flour
     1/2 c  English walnuts
     1/2 c  Black walnuts
     3/4 c  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 13x9-inch
   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 0-517-57533-7, 1991
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