SWEET POTATO PUDDING
Steps:
- If making your own mashed sweet potatoes see notes below on how to cook.
- Preheat oven to 325°F and grease a medium sized baking dish (8x8 dish, or 11x7 rectangular dish)
- In a medium sized bowl mix together mashed sweet potato and butter until smooth.
- Mix in whisked eggs until completely combined, then add in the sugar, brown sugar, maple syrup, milk, salt, and vanilla.
- Pour into prepared baking dish then sprinkle with pecan halves and brown sugar.
- Bake for 30-40 minutes or until top is nicely browned and it's heated through.
- Serve as is or top with whipped cream!
Nutrition Facts : Calories 473 kcal, Carbohydrate 65 g, Protein 5 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 73 mg, Sodium 243 mg, Fiber 5 g, Sugar 47 g, UnsaturatedFat 13 g, ServingSize 1 serving
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
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
OLD FASHIONED SWEET POTATO PUDDING
Grandma And Mom Made This Pie,It's A Great Taste ing Pie After We Dug Up The Potatoes.
Provided by Doris Ware
Categories Puddings
Time 1h
Number Of Ingredients 6
Steps:
- 1. preheat oven to (375*)
- 2. in a large bowl put in the ingredients,mix well. add; the sweet potatoe's,stir well.
- 3. pour into a 13x9x2 baking dish sprayed with pam. bake for 45 minutes. pudding turns slightly dark; stir often.
OLD FASHIONED SWEET-POTATO PUDDING
Another index card recipe, from the closet stash. This sounds a little like (Native) Indian pudding.
Provided by Sharon Colyer
Categories Vegetables
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325°F. Grease a 2 1/2 to 3 quart, 2 1/2 to 3 inch deep baking dish.
- 2. In a food processor, finely chop sweet potatoes in batches (you should have about 6 cups). Scrape into a large bowl.
- 3. Put in remaining ingredients, except 1 cup of the cream, into food processor, and process, until blended.
- 4. Pour over sweet potatoes. Add remaining cup of cream, and stir, until well blended. Pour into prepared baking dish.
- 5. Bake 20 minutes, then stir mixture near edge, to the middle. Bake 15 minutes longer, then stir again. Bake 25-30 minutes longer, until top is lightly browned, and custard is firm.
- 6. Serve hot or at room temperature. Serves 12. (Can be made up to 2 days ahead. To reheat, cover, and bake in 325°F oven, for 35 minutes.) Nutrition: 388 cal, 18 g fat, 161 mg chol, 324 mg sod, 54 g carb, 4 g protein. Exchg: 1 Starch/Bread, 2 2/3 Fruit, 3 1/2 Fat Save 80 cal. and 12 g fat per serving by using evaporated milk.
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