ALL-TIME FAVORITE SWEET POTATO PUDDING
A great dish to go with Thanksgiving dinner.
Provided by Mekell
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
- Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
- Bake in preheated oven until hot and golden brown on top, about 30 minutes.
Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 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.
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.
SWEET POTATO PUDDING
A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven.
Provided by TONIQ
Categories Desserts Custards and Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
- Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
- In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
- Bake in preheated oven 40 minutes.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 97.5 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 8.6 g, Protein 8.1 g, SaturatedFat 8.2 g, Sodium 214.1 mg, Sugar 56.1 g
SWEET POTATO PUDDING
Steps:
- Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
- With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
- Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
- In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.
JAMAICAN SWEET POTATO PUDDING
Taken from the Enid Donaldson cookbook. Hell a top, Hell a bottom Hallelujah in the middle! This is a Jamaican riddle and most people know that the answer is a delicious sweet potato pudding, baked in an iron dutch pot or dutch oven with live coals in the bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and at the bottom at the same time. The delicious hallelujah is best liked when the top, called a 'sof pon top', is softer than the rest of the pudding.
Provided by CT07315
Categories Dessert
Time 1h45m
Yield 1 pudding, 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°F
- 2. Mix grated potato, yam, flour, raisins and baking powder.
- 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
- 4. Pour milk mixture into potato mixture and beat until smooth.
- 5. Pour into a greased 9-inch pan.
- 6. Rest mixture about half hour.
- 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.
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.
SWEET-POTATO PUDDING
This dairy-free 'pudding' has plenty of complex carbohydrates to keep you up and running until lunchtime. Not a morning person? Roast a sweet potato at 400°F for an hour when you're prepping dinner, and you're already halfway done with tomorrow's breakfast.
Provided by Shira Bocar
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Combine sweet potato flesh (about 1 cup), almond milk, almond butter, cinnamon, and salt in a food processor and blend until smooth. Serve immediately with pomegranate arils, almonds, and coconut flakes or refrigerate in an airtight container up to 5 days.
CARIBBEAN SWEET POTATO PUDDING
Sweet Potato is a staple in the Caribbean Islands. It is used as a vegetable, as well as main ingredient in dessert recipes. Rita G. Springer was born in Barbados and educated there. Rita moved to England in 1964 and during her stay, gained the certificate in Nutrition awarded by the Royal Society of Health. In her recipe book entitled "Caribbean Cookbook", Rita presents "authentic recipes, unusual ingredients and exciting cooking"..(the Barbados Sun). I have a special love for Barbados and the people of Barbados and find myself quite frequently referring to the Caribbean Cookbook for dinner party menus. Cook time includes the time it takes to precook the sweet potatoes.
Provided by TOOLBELT DIVA
Categories Yam/Sweet Potato
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut sweet potatoes in half, wrap in microwave-safe paper and cook on high power about 20 minutes; 1/4 turn every 5 minutes.
- Remove skin and mash in a large mixing bowl; discard skins.
- Preheat oven, 350 degrees F (180C or gas mark 4).
- To mashed sweet potatoes, add sugar gradually, mixing all the while.
- Add 2 whole eggs one at a time, mixing well after each addition.
- Mix in butter with a fork.
- Add milk, blend well.
- Mix in grated rind of lime and fresh lime juice.
- Add rum, and mix well.
- Sift together salt, baking powder and cinnamon; add sifted ingredients and mix well.
- Mix in raisins.
- Pour this mixture into a large greased pan or casserole dish and place in preheated oven.
- Bake for about 50 minutes, or until done.
Nutrition Facts : Calories 290.1, Fat 7.3, SaturatedFat 5, Cholesterol 54.1, Sodium 573, Carbohydrate 50.6, Fiber 4.3, Sugar 29.4, Protein 4.2
SPICED SWEET POTATO PUDDING
Steps:
- Peel sweet potatoes and slice 1/8 inch thick. Cook in water to cover; bring to boil and cook until potatoes are fork tender, about 10 minutes.
- In food processor, process the potatoes slightly; add remaining ingredients (except crème fraîche) and process until smooth. (If processor is small, work in batches.)
- Place mixture in greased baking dish and refrigerate for 2 or 3 days or freeze for longer.
- To serve, bring to room temperature and bake in 350-degree preheated oven for 30 to 40 minutes. Dot with creme fraiche, if desired.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 475 milligrams, Sugar 12 grams, TransFat 0 grams
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