Sweet Potato Pudding With Pecan And Gingersnap Topping

• 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

1. Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD:
2. Preheat oven to 400u0b0F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD:
3. Preheat oven to 350u0b0F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. 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.
4. Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

gingersnaps, pecans, brown sugar, pumpkin pie spice, butter, potatoes, orange juice, unsalted butter, brown sugar, orange marmalade, pumpkin pie spice, egg yolks, egg whites, salt, cream of tartar

Taken from www.epicurious.com/recipes/food/views/sweet-potato-pudding-with-pecan-and-gingersnap-topping-361832 (may not work)