For the Pudding:
1 pound sweet potatoes or yams, drained,
3 large eggs
1 1/2 cups half and half
2/3 cup honey
1/2 cup golden raisins
1/2 cup gingersnap cookie crumbs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
For the Cinnamon Nut Topping:
1 Tablespoon cinnamon sugar (3 sugar to 1 cinnamon)
1/4 cup walnuts, chopped
Preheat oven to 350ºF.
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 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.