Instructions: 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).]

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.