Best 8 Sweet Potato Pudding With Tennessee Whiskey Sauce Recipes

TENNESSEE WHISKEY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring water to a boil in a large pot. Cook sweet potatoes in boiling water until tender, about 7 minutes; drain. Transfer potatoes to a large mixing bowl; mash with a potato masher until smooth. Add 3/4 cup brown sugar, Tennessee whiskey, 1/4 cup softened butter, cinnamon, and nutmeg to the potatoes; stir to incorporate. Spread mixture into a 1-quart casserole dish.
• Melt 1/4 cup butter in a small skillet over low heat. Stir 3/4 cup brown sugar into the melted butter until incorporated. Add pecans to skillet; cook and stir until the pecans are completely coated in the butter mixture, 2 to 3 minutes. Top sweet potato mixture with the pecans.
• Bake in preheated oven until browned around the edges, about 25 minutes.

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!

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 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 SEMIFREDDO

Steps:

• Heat the oven to 400 degrees.
• Prick the potato all over with the tip of a knife or a fork, place it on a double layer of aluminum foil, and bake it 1 hour 45 minutes. Yes, that's a long time, but you want the potato to really caramelize. Juices will bubble from the pricks and cook to a dark caramel, and the flesh will be creamy and sweet.
• Put the potato on a rack until it's cool enough to handle, then peel it and place the flesh in a small bowl. Scrape any caramelized flesh off the skin into the bowl, spoon in the Grand Marnier, and beat the potato with a fork until it's smooth.
• Beat the heavy cream until it holds soft peaks, then cover it and refrigerate.
• Put the sugar in a small deep saucepan (with a pouring spout, if you have one). Drizzle the syrup over it, then pour in 1/3 cup cold water. Use your finger to make an X in the sugar (this just makes sure it all gets moistened), then bring to a boil over medium-low heat. Once the syrup is boiling, increase the heat to medium, stick a candy thermometer in the pan, and start beating the egg whites in a large bowl with an electric mixer on medium speed.
• By the time the whites have reached the soft-peak stage, the syrup should be at 240 degrees. Increase the speed to medium-high and carefully pour the syrup into the whites. Be careful not to burn yourself when you do this. Now increase the speed to high and continue beating until the bowl is cool, another 4 to 5 minutes. You'll have a very thick meringue.
• Transfer the meringue to a larger bowl and fold in the sweet potato thoroughly. Give the cream a whisk or two, then fold it in. Spoon the mixture into a 3-quart aluminum souffle dish or into individual molds. Wrap first with plastic, then with aluminum foil, and freeze for at least 3 hours.
• Serve with a pitcher of the chocolate sauce.
• Bring the cream and corn syrup to a boil in a saucepan. Turn off the heat. Add the chocolate and shake the pan so all the chocolate is covered with cream. Let it sit for a few minutes to melt the chocolate, then stir until it's smooth. Add the bourbon and a pinch of salt. The sauce should be warm, so reheat it over simmering water if it cools down before dessert or if you've refrigerated it in the ubiquitous covered container.

WHISKEY-GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.
• In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.
• Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.
• Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
• Remove and serve immediately.

MAMA LANE'S SWEET POTATO PUDDING

Steps:

• Put all ingredients together in a 5 by 9 by 2-inch baking dish. Bake in a preheated 350 degree oven, 1 to 1 1/2 hours. Stir 2 or 3 times to keep from burning. Bake until brown on top.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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.