Sweet Potato Pudding With Clementines Recipes

ALL-TIME FAVORITE SWEET POTATO PUDDING

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.

SWEET POTATO PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 9 by 13-inch baking dish.
• Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well.
• Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes.
• Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours.

EXIE MAE GARNER'S SWEET POTATO PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Place the sweet potatoes in a large pot of water, cover the pot and bring to a boil. Remove the lid, lower the heat to medium and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and place them in a large bowl. Using a hand-held electric mixer, break up the potatoes. At low speed add the sugar, milk, cinnamon, allspice, nutmeg, cloves, eggs, salt to taste, and combine.
• Butter a 9-by-13-inch casserole dish and pour in the mixture. Smooth the top and bake until the pudding is set, 45 minutes to 1 hour.
• Cover the top of the pudding with marshmallows, change the oven temperature to the broil setting and cook until the marshmallows are brown and fluffy, 3 to 5 minutes.

SWEET POTATO PUDDING

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.

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.

SWEET POTATO PUDDING

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

Steps:

• Boil sweet potatoes until very tender. Rub them, while hot, through a colander. Add the eggs, powdered sugar, butter, nutmeg, lemon peel, and brandy. Mix thoroughly and place in a medium Dutch Oven. Place on a bed of coals. Cook for 25 minutes or until firm. When done, sprinkle the top with sugar.

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!

STICKY CLEMENTINE & GINGER PUDDINGS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Juice one of the clementines and set aside. Peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel.
• Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside.
• In a bowl, cream the butter and sugar together until pale, then add the eggs. Fold in the flour, almonds, ground ginger and chopped peel, then fold through the juice and chopped ginger. Divide the mixture between the basins, then cover each tightly with a greased hat or foil.
• Place the puddings in a roasting tray, half fill the tray with boiling water from the kettle, then cook in the oven for 30 mins until puffed up. The puddings can be made up to 2 days ahead and reheated in a steamer or in the microwave. Turn out onto plates and serve with cream or custard.