Best 20 Sweet Potato Pudding Recipes

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**Sweet Potato Pudding: A Southern Comfort Dessert**

Sweet potato pudding is a classic Southern comfort food that is perfect for any occasion. This creamy, velvety pudding is made with mashed sweet potatoes, milk, sugar, and spices. It can be served warm or cold, and can be topped with whipped cream, marshmallows, or nuts. This article offers three variations on this classic dessert: a traditional sweet potato pudding, a chocolate sweet potato pudding, and a sweet potato pudding pie. Each recipe includes step-by-step instructions and a list of ingredients, making them easy to follow. Whether you're a seasoned baker or a novice in the kitchen, you'll be able to whip up a delicious sweet potato pudding that's sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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

"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

2 pounds sweet potatoes (about 4 medium)
1 cup fat-free milk
1/2 cup egg substitute
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup raisins
2 teaspoons grated orange zest
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
8 tablespoons fat-free whipped topping in a can

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



Sweet Potato Pudding image

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

6 large sweet potatoes, peeled and quartered
½ cup butter, melted
⅔ cup dark brown sugar
⅔ cup white sugar
4 eggs, beaten
⅔ cup orange juice
2 teaspoons vanilla extract

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

JAMAICAN SWEET POTATO PUDDING



Jamaican Sweet Potato Pudding image

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

2 lbs sweet potatoes, grated
1/4 lb yam, grated
1/2 cup flour
1/4 lb raisins
1 teaspoon baking powder
6 ounces evaporated milk (half tin)
5 cups coconut milk (2 coconuts)
1 cup brown sugar
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup sherry wine
1/4 cup rum
1 ounce butter (melted)

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.

SWEET POTATO NOODLE PUDDING (KUGEL)



Sweet Potato Noodle Pudding (Kugel) image

Jewish people call it Kugel and it is served with every holiday meal--it is absolutely wonderful and so very easy to make.

Provided by Bruce's Yams

Categories     Trusted Brands: Recipes and Tips     Bruce's® Yams

Time 1h50m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package wide egg noodles
3 tablespoons butter (plus extra to grease dish)
5 large eggs, beaten
½ cup heavy cream
¼ cup sugar
1 teaspoon salt
1 ½ cups sour cream
1 (15.5 ounce) can crushed pineapple, undrained
1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
Pumpkin pie spice for sprinkling over pudding

Steps:

  • Heat oven to 350 degrees F.
  • Butter a large 13x10-inch (4 quart) baking dish; set aside.
  • Cook noodles according to package directions. Drain and return to saucepan along with butter; mix well to coat the noodles.
  • In a medium bowl, stir together the eggs, cream, sugar, salt, sour cream and pineapple.
  • Cut the sweet potatoes into small chunks then add to the egg mixture.
  • Stir sweet potatoes into the noodle mixture, mix well then transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.
  • Bake for 40-45 minutes until the top is golden brown and the pudding is set.
  • Allow pudding to cool for at least 40 minutes before cutting into squares.
  • This side dish can be served warm or, even better, at room temperature.

Nutrition Facts : Calories 452.7 calories, Carbohydrate 66.7 g, Cholesterol 142.7 mg, Fat 16.3 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 9 g, Sodium 305.4 mg, Sugar 10.4 g

GRATED SWEET POTATO PUDDING



Grated Sweet Potato Pudding image

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

2 pounds sweet potatoes
¼ cup unsalted butter, melted
3 eggs
1 ½ cups white sugar
1 (12 fluid ounce) can evaporated milk
1 cup whole milk
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 ½ teaspoons vanilla extract
10 large marshmallows

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

PERSIMMON-SWEET POTATO PUDDING



Persimmon-Sweet Potato Pudding image

I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black.

Provided by fppjames

Categories     Dessert

Time 1h

Yield 2 PANS, 10 serving(s)

Number Of Ingredients 11

2 cups persimmon pulp
2 cups milk
2 1/2 cups sweet potatoes, grated
2 eggs
1 1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
2 1/2 cups flour
1/4 cup melted margarine

Steps:

  • Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
  • Makes 2 6 1/2 by 10 or one large pan.
  • To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.

SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING



Sweet Potato, Pear and Pineapple Bread Pudding image

This bread pudding can be served as a decadent side dish or dessert. Creamy sweet potatoes, silky pears and tart pineapple with a pecan streusel topping. If serving for dessert, add chilled whipped cream. This casserole is quick and easy to make and also travels very well.

Provided by Michaela

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 45m

Yield 6

Number Of Ingredients 16

1 cup sour cream
¾ cup whole milk
⅔ cup superfine sugar
3 eggs, beaten
1 tablespoon baking powder
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 cup chopped canned pears
1 cup canned crushed pineapple, drained
1 (16 ounce) can sweet potatoes, drained and cut into chunks
4 cups French bread cubes
⅓ cup packed light brown sugar
¼ cup all-purpose flour
1 teaspoon freshly grated orange zest
¼ cup unsalted butter, melted
1 cup chopped pecans

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
  • In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
  • In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
  • Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

Nutrition Facts : Calories 811.5 calories, Carbohydrate 111.9 g, Cholesterol 133.3 mg, Fat 35 g, Fiber 6.1 g, Protein 17.6 g, SaturatedFat 12.8 g, Sodium 736.9 mg, Sugar 51.9 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 PUDDING II



Sweet Potato Pudding II image

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

4 cups grated raw sweet potato
½ cup white sugar
½ cup light corn syrup
1 ½ cups milk
⅓ cup melted butter
3 eggs, beaten
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup flaked coconut
½ cup chopped pecans
½ cup raisins

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

JAMAICAN SWEET POTATO PUDDING



Jamaican Sweet Potato Pudding image

There are two secrets to this silky, not-too-sweet pudding, a Jamaican holiday staple from Hazel Craig, the mother of the pastry chef Jessica Craig: Freshly grated nutmeg provides the warm, toasty flavor and batatas (white-fleshed sweet potatoes) give the dish its dense, starchy texture. The combination of sweet potato and coconut is decadent, but not overly so - like a poundcake merged with a cheesecake.

Provided by Priya Krishna

Categories     custards and puddings, dessert

Time 1h45m

Yield 20 servings

Number Of Ingredients 9

Softened butter or cooking spray, for greasing the pan
2 1/4 pounds/1 kilogram mix of batatas (white sweet potatoes) and yellow Jamaican yams or other yams
1 2/3 cups fresh coconut milk or 1 can (14 ounces) unsweetened coconut milk
2 cups raisins/290 grams (optional)
2 cups/400 grams granulated sugar
1 cup/130 grams all-purpose flour
2 teaspoons freshly grated nutmeg
2 teaspoons vanilla extract
1 teaspoon kosher salt

Steps:

  • Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.
  • Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1 1/3 cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.
  • If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.
  • Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.
  • Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1 1/2 hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.
  • Cut the pudding into 20 pieces and serve at room temperature.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 102 milligrams, Sugar 20 grams, TransFat 0 grams

SWEET-POTATO PUDDING



Sweet-Potato Pudding image

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

1 roasted sweet potato, skin removed
3 tablespoons unsweetened almond milk
2 tablespoons almond butter
Generous pinch cinnamon
Generous pinch kosher salt
Pomegranate arils, sliced almonds, and toasted unsweetened coconut flakes, for serving

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.

SPICED SWEET POTATO PUDDING



Spiced Sweet Potato Pudding image

Provided by Marian Burros

Categories     side dish

Time 50m

Yield 8 servings

Number Of Ingredients 10

3 pounds sweet potatoes
3 eggs
3 tablespoons maple syrup
1 1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves or to taste
Salt to taste
4 teaspoons lemon juice
1 tablespoon grated lime rind
4 tablespoons regular or low-fat sour cream
Creme fraiche for topping, optional

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

SWEET POTATO PUDDING WITH PECAN AND GINGERSNAP TOPPING



Sweet Potato Pudding with Pecan and Gingersnap Topping image

Provided by Diane Rossen Worthington

Categories     Mixer     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Pecan     Sweet Potato/Yam     Fall     Bon Appétit     Pescatarian     Peanut Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Topping:
3/4 cup coarsely chopped gingersnaps
1/2 cup toasted pecans, coarsely chopped
1/4 cup (packed) dark brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
Pudding:
3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
3/4 cup half and half
1/2 cup orange juice
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons (packed) dark brown sugar
2 tablespoons orange marmalade
1 3/4 teaspoons pumpkin pie spice
4 large egg yolks
5 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Steps:

  • For topping:
  • Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • For pudding:
  • Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.
  • Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.
  • Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

SWEET POTATO "BREAD" PUDDING WITH ORANGE SAUCE



Sweet Potato

A bread pudding classic has been updated for you using quick-to-fix biscuits and a delicious orange sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 18

Number Of Ingredients 18

4 1/2 cups Original Bisquick™ mix
1 1/3 cups milk
1 cup chopped pecans
1/2 cup raisins
2 1/2 cups milk
2 1/2 cups half-and-half
1 1/4 cups mashed baked sweet potatoes
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 tablespoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 eggs
2 cups powdered sugar
1 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons cornstarch
4 egg yolks, beaten

Steps:

  • Heat oven to 450°F. In large bowl, stir Bisquick mix and 1 1/3 cups milk until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Break up biscuits.
  • Butter bottom and sides of rectangular pan, 13x9x2 inches. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining Pudding ingredients with electric mixer on low speed until blended. Pour over biscuits in pan. Cover and refrigerate at least 2 hours but no longer than 8 hours.
  • Heat oven to 350°F. Stir mixture in pan. Bake about 1 hour or until top is golden and toothpick inserted in center comes out clean.
  • Meanwhile, in 2-quart saucepan, heat all Orange Sauce ingredients over low heat 5 to 10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165°F for 15 seconds. Serve warm over pudding. Store covered in refrigerator.

Nutrition Facts : Calories 515, Carbohydrate 56 g, Cholesterol 145 mg, Fat 5, Fiber 2 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 570 mg

OLD HANOI SWEET POTATO AND GINGER PUDDING - CHè KHOAI LAN



Old Hanoi Sweet Potato and Ginger Pudding - Chè Khoai Lan image

This Vietnamese dessert is sweet, warming and a bit gooey ! Its very nice and simple, flavorful too. Got this recipe when I went on a cooking course in Hanoi and this was the dessert of the four dishes I made.

Provided by NOOBchef

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

500 g sweet potatoes, washed, peeled and diced
1 cup sugar
4 -5 slices fresh gingerroot
4 cups water
arrow starch

Steps:

  • Bring the water to the boil, and put in the sweet potato.
  • When the water returns to the boil, add the ginger, and continue cooking until the potato is tender and cooked through.
  • Add sugar and a little arrow starch, and allow it to dissolve completely. Then remove from the heat. Serve hot.
  • P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

Nutrition Facts : Calories 302.8, Fat 0.1, Sodium 73.8, Carbohydrate 75.5, Fiber 3.8, Sugar 55.2, Protein 2

SWEET POTATO PUDDING



Sweet Potato Pudding image

Make and share this Sweet Potato Pudding recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

4 cups cooked peeled sweet potatoes
1 lime, juice and zest of
3/4 cup brown sugar
2 large eggs
2 tablespoons unsalted butter, softened
1/2 cup coconut milk
1/3 cup dark rum
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup raisins
1/4 cup coconut flakes

Steps:

  • Preheat oven to 350°F.
  • Place all ingredients except raisins. Blend well till nice and smooth.
  • Mix in raisins and coconut.
  • Pour into a buttered casserole pan and bake 50 minutes.
  • Chill and serve with whipped cream.

SHREDDED SWEET POTATO PUDDING



Shredded Sweet Potato Pudding image

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

3/4 cup granulated sugar
3 tablespoons sweet unsalted butter, melted & cooled slightly
1 cup milk (skim is OK)
1 large egg
2 cups fresh raw sweet potato, peeled and shredded
1 teaspoon vanilla extract

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 WITH TENNESSEE WHISKEY SAUCE



Sweet Potato Pudding with Tennessee Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup butter
1/2 cup sugar
1/4 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Dash salt
2 1/2 cups uncooked sweet potatoes, shredded
1 1/2 cups milk
Tennessee Whiskey Sauce, recipe follows
Whipped cream
1 1/4 cups water
1/2 cup firmly packed light brown sugar
1/4 teaspoon nutmeg
1/4 cup Jack Daniel?s whiskey
1 1/2 tablespoons cornstarch
2 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, cream the butter and sugars. Add the eggs into sugar mixture, one at a time, incorporating each egg into the mixture. Add spices and salt. Stir potatoes into sugar mixture; add milk and mix thoroughly. Pour into a greased 2-quart baking dish.
  • Bake for 50 to 60 minutes.
  • To serve, spoon Tennessee Whiskey Sauce over and top with whipped cream.
  • In a small saucepan combine water, sugar, and nutmeg. Bring to a boil. Combine Jack Daniel?s Whiskey and cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted.

EXIE MAE GARNER'S SWEET POTATO PUDDING



Exie Mae Garner's Sweet Potato Pudding image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

4 medium sweet potatoes, peeled and quartered
2 1/2 cups sugar
1 1/4 cups milk
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs
Salt
3 tablespoons butter
One 16-ounce bag miniature marshmallows

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.

Tips:

  • Selecting the right sweet potatoes: Choose firm, unblemished sweet potatoes with smooth skin. Avoid potatoes with cuts, bruises, or signs of spoilage.
  • Baking the sweet potatoes: For even cooking, pierce the potatoes several times with a fork before baking. Bake at a high temperature (400°F or 200°C) to caramelize the natural sugars and create a slightly crispy exterior.
  • Choose the right spices: Ground cinnamon, nutmeg, and ginger are classic spices used in sweet potato pudding. For a more unique flavor profile, consider adding a pinch of cardamom, allspice, or cloves.
  • Balancing the sweetness: Sweet potato pudding often calls for a significant amount of sugar. To reduce the sugar content without compromising on flavor, consider using a combination of natural sweeteners like maple syrup, honey, or coconut sugar.
  • Achieving a smooth texture: To ensure a velvety smooth pudding, blend the cooked sweet potatoes until completely smooth before adding other ingredients.
  • Serving suggestions: Sweet potato pudding can be served warm or cold. Garnish with a dollop of whipped cream, a sprinkle of chopped nuts, or a drizzle of maple syrup for an extra touch of indulgence.

Conclusion:

Sweet potato pudding is a versatile and comforting dessert that combines the natural sweetness of sweet potatoes with a blend of spices and creamy textures. By following the tips and techniques outlined in this recipe article, you can create a delicious and satisfying sweet potato pudding that will impress your friends and family. Whether you prefer a classic recipe or one with a unique twist, experimenting with different spices and serving suggestions will help you find the perfect sweet potato pudding to suit your taste. So grab some sweet potatoes and get ready to embark on a culinary journey filled with warmth and sweetness.

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