American Sweet Potato Pudding
Recipe: #15369
October 31, 2014
Categories: Desserts, Puddings, Sweet Potato/Yam, Oven Bake, Vegetarian, Sugar, Heavy Cream, more
"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."
Ingredients
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.