SWEET POTATO PUDDING WITH PECAN GINGERSNAP TOPPING and PARSNIP POTATO MASH

I made the sweet potato pudding at Thanksgiving - it was tasty, but unfortunately I was missing a few ingredients, and was disappointed not to have them.
I made the mash for a dinner party we had recently, and loved it. I adore the sweetness of the parsnips, and was delighted that I could do the dish ahead of time and then pop it in the oven right before it was time to eat - stress free entertaining.

SWEET POTATO PUDDING WITH PECAN GINGERSNAP TOPPING

TOPPING
3/4 cup coarsely chopped gingersnaps
1/2 cup toasted pecans, coarsely chopped
1/4 cup brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons chilled butter, cut into 1/4 inch cubes

PUDDING
3 pounds sweet potatoes, scrubbed
3/4 cup half and half
1/2 cup orange juice
2 tablespoons butter, melted
2 tablespoons 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

TOPPING
Toss first four ingredients in medium bowl. Add butter, using fingertips, rub in until well blended. Cover, chill.
PUDDING
Heat oven to 400F.
Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool, cut in half lengthwise. Scoop flesh into bowl, mash. Transfer four cups potatoes to large bowl.
Reduce heat to 350F.
Butter a 13 by 9 inch baking dish. Add half and half and next five ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks one at a time, blending after each additon. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes, spoon into dish. Sprinkle with topping.
Bake pudding until puffed and brown, about 45 minutes. Serve immediately.
Enjoy!

Recipe adapted from Bon Appetit, November 2010
www.bonappetit.com/

PARSNIP POTATO MASH

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled and cubed
1 1/2 pounds potatoes, peeled and cubed
2 garlic cloves, chopped
2 cups chicken broth
4 tablespoons cream cheese
4 tablespoons rosemary, chopped
1/2 cup panko breadcrumbs

Melt 3 tablespoons butter with oil in a large pot, over medium heat. Add onion, saute until soft, about 5 minutes. Add parsnips, potatoes and garlic, stir 8 minutes. Add broth, bring to a boil, cover, reduce heat. Simmer until vegetables are tender, and broth is almost cooked away, about 20 to 25 minutes. Remove from heat, add cream cheese, mash until smooth. Stir in two tablespoons rosemary, season with salt and pepper.
Butter an 11 by 7 glass baking dish, transfer mash to prepared dish.
Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes.
Position rack in top third of oven, heat oven to 350F.
Sprinkle panko mixture over mash. Bake until top is brown, about 15 minutes, sprinkle with 2 tablespoons rosemary.
Enjoy!

Recipe adapted from Bon Appetit, November 2010
www.bonappetit.com/