My New Holiday Favorite- Sweet Potato Pudding

Sweet Potato Pudding
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

  1. 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.
  2. After cooled, cut sweet potatoes into cubes (leave the skin on). 
  3. Mash it up!
  4. Mix in all the other ingredients. 
  5. 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.
  6. If topping with nuts, sprinkle nuts on top before baking.
  7. Bake at 350 degrees for 1 hour.
  8. 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).
  9. Cool and cover before serving.  

Recipe Nutrition Facts
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

Nutrition data calculated from Sparkpeople's Recipe Calculator.
Sweet Potato Nutrition Specs
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.
Sweet Potato on Foodista


Emily said...

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. :-)

Rachel said...

mmm, sweet potato fries are amazing!

alivaux said...

love sweet potatoes, not so much yams, and your kitty is really cute!! merry chrismtas!

Happy Little Bento said...

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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Disclaimer. I am not a Registered Dietitian yet. I provide nutrition information intended for the general public, not for the treatment of a specific medical condition. I try to use scientific research and reliable sources when forming my opinions and messages.
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