FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsPudding Recipes 2 >  Sweet Potato Pudding

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

SWEET POTATO PUDDING

12 Best Foods Cookbook by Dana Jacobi

This baked pudding looks and tastes like Indian pudding. Serve it warm, topped
with a small scoop of frozen yogurt, which makes the perfect sauce as it melts.

Makes 4 servings
 

INGREDIENTS

    · 2 cups mashed roasted yams (about 1¼ pounds Beauregard, Garnet, or Jewel yams)
    · 1/4 cup maple syrup
    · 2 large eggs, separated
    · 1 teaspoon freshly grated orange zest
    · 1½ teaspoons ground cinnamon
    · 1/8 teaspoon allspice
    · 1/8 teaspoon ground nutmeg
    · 1 teaspoon vanilla extract
    · 2 large egg whites
    · 1 cup vanilla frozen yogurt or dairy-free frozen dessert
     

DIRECTIONS

1. Set a rack in the center of the oven. Preheat the oven to 350°F. Coat a 6-cup rectangular baking dish with cooking spray.

2. In a food processor, blend the sweet potatoes, maple syrup, egg yolks, orange zest, cinnamon, allspice, nutmeg, and vanilla to a smooth puree. Turn the puree into a mixing bowl.

3. In another bowl, beat the 4 egg whites to soft peaks. Using a rubber spatula, fold one-third of the whites into the yam puree to lighten it. Then scoop this mixture into the remaining whites and fold gently to combine. Turn the mixture into the prepared baking dish.

4. Set a pan large enough to hold the baking dish onto the oven rack. Place the filled baking dish in it and carefully pour boiling water into the larger pan until it comes halfway up the sides of the baking dish.

5. Bake 50 minutes, or until a toothpick inserted into the center of the pudding comes out clean. Serve warm, topped with frozen yogurt.
 

NUTRITION
Per serving: 258 calories, 3 g fat, 1 g saturated fat, 9 g protein, 48 g carbohydrates, 4 g fiber
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages