GRATED SWEET POTATO PUDDING
A Southern classic- sweet potato pudding. From Dinnertime Down South, a collection of recipes from our local Daughters of the Confederacy chapter.
Provided by alijen
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together.
- Pour into baking dish.
- Cook at 350 for 50 minutes or until potatoes are well done.
Nutrition Facts : Calories 393, Fat 20.3, SaturatedFat 14.2, Cholesterol 85.5, Sodium 143.6, Carbohydrate 52, Fiber 3.4, Sugar 41.2, Protein 3.7
GRATED SWEET POTATO PUDDING
This recipe is very similar to sweet potato casserole, but with shredded sweet potatoes. My mom used to make it at both Thanksgiving and Christmas. She passed away when I was 8, so I when I eat this it reminds me of family holidays of long ago. I hope your family enjoys this!
Provided by Mmmmmomma
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart baking dish.
- Peel and grate the sweet potatoes and mix with melted butter in a large bowl. In a medium bowl, beat eggs with sugar until well mixed. Pour over the sweet potato mixture, and stir in evaporated milk, whole milk, cinnamon, allspice, nutmeg, cloves, and vanilla extract. Mix well to combine all ingredients, and spoon into the prepared baking dish.
- Bake in the preheated oven for 60 to 70 minutes, until the sweet potatoes are tender and the top is lightly browned. Remove dish from the oven and place marshmallows on top of the sweet potatoes. Return to the oven and bake 5 to 10 minutes more, until the marshmallows are lightly browned. Let stand 5 minutes before serving.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 74.5 g, Cholesterol 101.8 mg, Fat 12.4 g, Fiber 3.6 g, Protein 8.6 g, SaturatedFat 7 g, Sodium 199.6 mg, Sugar 53.8 g
MAMA LANE'S SWEET POTATO PUDDING
Steps:
- Put all ingredients together in a 5 by 9 by 2-inch baking dish. Bake in a preheated 350 degree oven, 1 to 1 1/2 hours. Stir 2 or 3 times to keep from burning. Bake until brown on top.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
SWEET POTATO PUDDING
Provided by Trisha Yearwood
Categories side-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
- On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes.
SHREDDED SWEET POTATO PUDDING
When I first saw this recipe demonstrated on a cooking program on Food Network, I had to copy it down to try for Thanksgiving. I have since made this several times for holiday meals and received many compliments. I have to warn you - this is no diet dish. This is very rich and very,very sweet. Even though this is sweet enough to be a dessert, this is meant to be a side dish to compliment a saltier main dish - such as a baked ham. I imagine you could try using shredded carrots as well, but I have yet to do so. (Adapted from "Calling all Cooks" where this was called Mama Lane's Sweet Potato Pudding and was shared guest Jim Brown.) Servings are all relative to how big a portion your guests scoop up - some years I have had less yield. I have successfully doubled this recipe when needed.
Provided by HeatherFeather
Categories Vegetable
Time 1h45m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- If you haven't already done so, peel sweet potatoes, cut into large chunks and run through the shredder of your food processor.
- Combine the sugar, egg, butter, milk, and vanilla with a whisk.
- Stir in shredded sweet potato and turn into a medium sized greased casserole dish.
- Bake, uncovered, for 1-1 1/2 hours, stirring every 20 minutes or so or until brown on top and bubbly- do not overbake.
SWEET POTATO PUDDING II
A real southern tradition. Serve it for Thanksgiving! We always have it for the first game of the World Series.
Provided by KR
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
- Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
- Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.
Nutrition Facts : Calories 513.9 calories, Carbohydrate 75 g, Cholesterol 125 mg, Fat 22.6 g, Fiber 5.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 394.5 mg, Sugar 43.7 g
SWEET POTATO PUDDING
"I've made this recipe for the holidays for years," says Boise, Idaho's Trisha Kruse. "I came up with this low-fat version and nobody noticed the difference!" Trisha's family prefers this dish served cold, but feel free to try it warm!
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender. , Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange zest, pumpkin pie spice, vanilla and salt until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.
Nutrition Facts : Calories 205 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
BAKED SWEET POTATO PUDDING
I always have lots of leftover sweet potatoes, but when I make this, they're gone faster than you can say "Thanksgiving!" Any ice cream flavor will do, though vanilla bean seems to be an ideal companion. -Joyce Welling, Swanton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest and spices until smooth. Fold in 2/3 cup coconut., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 324 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 111mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 5g fiber), Protein 6g protein.
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