Sweet Potato Pudding With Pecan and Gingersnap Topping

From Bon Appetit, November 2010.

• Ready In: 2 hrs 15 mins
• Serves: 12

Ingredients

• 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  chilled unsalted butter, cut into 1/4-inch cubes

• Pudding

• 3  lbs  red-skinned sweet potatoes, scrubbed (yams, about 3 large)
• 3⁄4 cup half-and-half cream
• 1⁄2 cup  orange juice
• 2  tablespoons 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

Directions

1. Topping: Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. (DO AHEAD Can be made 1 day ahead. Keep chilled.).
2. Pudding: Preheat oven to 400°F 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 Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.).
3. Preheat oven to 350°F 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.