American Sweet Potato Pudding

10m
Prep Time
35m
Cook Time
45m
Ready In

Recipe: #15369

October 31, 2014



"Saw this being made on Huey's Cooking Adventures and well I love sweet potato recipes though I plan on fiddling with it a little to bring the sugar content down and make more diabetic friendly but for now posting as Huey stated. Though Huey didn't do this I couldn't see why you could not make a meringue out of the egg whites and swirl on the top and return to the oven for a few minutes to brown and cook. Times are estimated."

Original is 6 servings

Nutritional

  • Serving Size: 1 (230.2 g)
  • Calories 527.7
  • Total Fat - 29.9 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 941 mg
  • Sodium - 359.4 mg
  • Total Carbohydrate - 47.7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 34.1 g
  • Protein - 16.6 g
  • Calcium - 148.8 mg
  • Iron - 5.2 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 165C fan forced (185C normal).

Step 2

Mix together the sweet potato, polenta, brown sugar, salt and ground ginger in a large bowl.

Step 3

Whisk the egg and egg yolks together with the vanilla and cream and then add this to the sweet potato mixture and mix well.

Step 4

Transfer the mixture to a lightly oiled gratin (casserole/oven proof dish) and smooth the top and cook in the oven for about 30 to 35 minutes until golden and set.

Step 5

Sprinkle with a little caster sugar and serve in individual bowls with a dollop of cream or ice cream on the side.

Tips


No special items needed.

0 Reviews

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