Recipe: Gingersnap Sweet Potato Pudding with Honey and Raisins and Cinnamon-Nut Topping

GINGERSNAP SWEET POTATO PUDDING
WITH HONEY AND RAISINS

FOR THE PUDDING:
1 (1 lb.) sweet potatoes or yams, drained,
3 eggs
1 1/2 cups half and half
2/3 cup honey
1/2 cup yellow raisins
1/2 cup gingersnap cookie crumbs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
FOR THE CINNAMON NUT TOPPING:
1 tablespoon cinnamon sugar (or 3/4 tablespoon sugar and 1/4 tablespoon cinnamon)
1/4 cup chopped walnuts

Preheat oven to 350 degrees F. Butter a 2 quart souffle dish.

Combine all ingredients for the pudding in the large bowl of an electric mixer and beat for about 1 minute or until mixture is thoroughly blended. Pour into prepared souffle dish.

Bake in a 350 oven for about 30 minutes.

Combine the ingredients for the Cinnamon Nut Topping, sprinkle over top of pudding and continue baking for about 15 or 20 minutes or until casserole is puffed and set.

Serve with roast chicken or turkey.

Adapted from unknown source