Sweet Potato Pudding with Pecan and Gingersnap Topping Recipe

Ingredients

• 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