Sweet Potato Rice Pudding Recipes

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VEGAN SWEET POTATO-RICE PUDDING



Vegan Sweet Potato-Rice Pudding image

This vegan pudding makes a great breakfast or snack.

Provided by Elena Coleman

Categories     Rice Pudding

Time 1h5m

Yield 4

Number Of Ingredients 7

2 medium sweet potatoes
1 cup water
½ cup uncooked brown rice
1 cup soy milk
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Remove sweet potatoes from the oven and remove skin when cool enough to handle.
  • Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 45.7 g, Fat 2 g, Fiber 5 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 96.4 mg, Sugar 7.7 g

SPICED SWEET POTATO PUDDING



Spiced Sweet Potato Pudding image

One of my favorite fall desserts, this treat's rich flavors are well-suited to the chillier months. I like to serve it over a slice of pound cake or a scoop of vanilla ice cream. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 7 servings.

Number Of Ingredients 10

2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
3 large eggs
1 can (12 ounces) evaporated milk
2/3 cup biscuit/baking mix
1/2 cup packed brown sugar
1/2 cup apple butter
2 tablespoons butter, softened
2 teaspoons vanilla extract
1/3 cup finely chopped pecans
Pound cake, optional

Steps:

  • In a large bowl, beat the first 8 ingredients until well-blended. Pour into a greased 3-qt. slow cooker. Sprinkle with pecans. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Serve with pound cake if desired.

Nutrition Facts : Calories 418 calories, Fat 15g fat (6g saturated fat), Cholesterol 115mg cholesterol, Sodium 309mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 4g fiber), Protein 8g protein.

SWEET POTATO RICE PUDDING



SWEET POTATO RICE PUDDING image

This yummy dessert is so decadent yet so healthy! I never would have thought of putting these ingredients together, but they are all old favorites! Recipe & photo: prevention.com

Provided by Ellen Bales

Categories     Puddings

Time 2h50m

Number Of Ingredients 11

1 c arborio rice
1 Tbsp transfat-free vegetable oil spread, melted
1 c cooked sweet potato cubes
1/3 c sweetened flaked coconut
1/2 c coconut milk
1 c brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 c dried apricots, coarsely chopped
1 carton (32 oz.) vanilla flavored almond milk
1/2 c light cream

Steps:

  • 1. Stir rice and vegetable oil spread into a slow cooker coated with cooking spray.
  • 2. Puree the sweet potatoes, coconut, coconut milk, brown sugar, cinnamon, and allspice in a blender.
  • 3. Transfer to cooker and add apricots, almond milk, and cream. Stir.
  • 4. Cover. Cook on HIGH setting, stirring halfway through, for 2 to 2-1/2 hours, or until creamy. Serve with a dollop of whipped cream sprinkled with cinnamon.

ALL-TIME FAVORITE SWEET POTATO PUDDING



All-Time Favorite Sweet Potato Pudding image

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

1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
¼ cup melted butter
2 teaspoons lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon salt

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



Sweet Potato Pudding image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the baking dish
2 1/2 pounds medium sweet potatoes (about 3), poked with a fork
1/2 cup (1 stick) butter, room temperature
2 large eggs
1 cup sugar
1/2 cup milk
1 tablespoon self-rising cornmeal
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecan halves
1/2 cup packed brown sugar

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 RICE PUDDING



Sweet Rice Pudding image

This is a traditional recipe from India and it has to be one of the best things ever. In India this dish is known as Kheer.

Provided by cg011

Categories     Dessert

Time 2h13m

Yield 6-8 Bowls, 6-8 serving(s)

Number Of Ingredients 7

1/2 cup basmati rice
5 cups whole milk
1 cup granulated sugar
1 teaspoon freshly ground cardamom
2 tablespoons unsalted shelled pistachios
3 tablespoons dark raisins
1/4 cup blanched slivered almond (optional)

Steps:

  • Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
  • Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
  • Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
  • Drain the rice and set aside.
  • Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
  • Add the drained rice. Return it to a boil. This will take 1-2 minutes.
  • Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
  • If the rice sticks, lower the heat.
  • After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
  • Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
  • When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.

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