Name: Sweet Potato Pudding with Pecan and Gingersnap Topping
Cook time: 45 minutes
Total time: 2 hours 15 minutes
Yield: Makes 12 servings
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

Sweet Potato Pudding with Pecan and Gingersnap ToppingHans Gissenger

The technique: Eggs change everything: The yolks add richness and texture, and folding in beaten egg whites elevates the sweet potato casserole to new heights.
The payoff: A sophisticated take on the classic marshmallow-topped sweet potato casserole.

Recipe notes

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