This recipe is from one of the nutritionists at the Massachusetts State WIC Office- thank you!
6 sweet potatoes (or mix with yams too)
2 Tablespoons butter
1/2 cup light brown sugar
2 eggs, beaten
3/4 cup half-and-half
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all-spice
dash of salt
dash of pepper
optional topping: marshmallows, walnuts, or almonds
- Clean sweet potatoes, rub olive oil on skin, and prick with a fork. Wrap in foil and bake at 350 degrees for 45minutes-1 hour.
- After cooled, cut sweet potatoes into cubes (leave the skin on).
- Mash it up!
- Mix in all the other ingredients.
- Pour into double boiler, or pour into a deep baking pan using ban marie technique. Huh? (I had no idea the first time, so I looked this up.) Simple! Pour pudding into desired pan. Then place that pudding into a bigger pan. Fill the outer pan with boiling water, and place the whole contraption into the oven. This water bath allows the pudding to cook gently without direct heat contact.
- If topping with nuts, sprinkle nuts on top before baking.
- Bake at 350 degrees for 1 hour.
- Optional: last 5 minutes of cooking, top with 1 bag of miniature marshmallows. Place pan under broiler. Watch closely and take out the pan when marshmallows are soft golden brown (not burnt).
- Cool and cover before serving.
Take #1: The Original Sweet Potato Pudding
In November I made this pudding to take to a Thanksgiving party. I used the original recipe, but skipped the marshmallows and topped with chopped walnuts for a crunchy twist. It was rich and yummy; I took home no leftovers.
Take #2: Slim But Sweet Potato Pudding
I wanted to make this special treat again for my family. But this time I modified the recipe for a slightly slimmer version. I swapped skim milk for half-and-half, added only 1/8 cup brown sugar, and garnished with almonds instead of walnuts. Although the pudding was not as rich, I thought it tasted great. My family scraped the bottom of the pan- I think they liked it!
1 Pan - Original Pudding 1 Pan- Slim But Sweet Pudding
Filled with Vitamin A, Vitamin C and more, there's really no good reason to NOT eat this nutrition all-star. But rather than type out the spectacular specs myself, I'll redirect you to my friend and fellow Tufts dietetic intern Corinne Dobbas at Green Grapes Blog.
Nutrition facts + sweet potato trivia + an easy recipe: Check out Green Grapes Blog-Sweet Potato Goodness!
Ipo wanted to help out with the photography. He's a cutie.
4 comments:
Your sweet potato pudding sounds really good. I prefer sweet potatoes to regular white potatoes, especially when they are whipped or made into baked sweet potato fries. :-)
mmm, sweet potato fries are amazing!
love sweet potatoes, not so much yams, and your kitty is really cute!! merry chrismtas!
I agree, you get a lot of nutritional bang for your sweet potato buck. It does lend itself well to those "pumpkin pie" spices too :)
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