Old Fashioned Sweet-Potato Pudding
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- 2 lb
- (3 large) sweet potatoes peeled and shredded or cut into chunks for the food processor
- 1 1/2 tsp
- 1 c
- dark brown sugar, packed
- 1 c
- light brown sugar, packed
- 6 Tbsp
- 4 large
- egg yolks
- 1 Tbsp
- plus 1 tsp. ground ginger
- 2 Tbsp
- vanilla extract
- 2 large
- 2 c
- cream or evaporated milk (not skimmed)
1Preheat oven to 325°F. Grease a 2 1/2 to 3 quart, 2 1/2 to 3 inch deep baking dish.
2In a food processor, finely chop sweet potatoes in batches (you should have about 6 cups). Scrape into a large bowl.
3Put in remaining ingredients, except 1 cup of the cream, into food processor, and process, until blended.
4Pour over sweet potatoes. Add remaining cup of cream, and stir, until well blended. Pour into prepared baking dish.
5Bake 20 minutes, then stir mixture near edge, to the middle. Bake 15 minutes longer, then stir again. Bake 25-30 minutes longer, until top is lightly browned, and custard is firm.
6Serve hot or at room temperature. Serves 12. (Can be made up to 2 days ahead. To reheat, cover, and bake in 325°F oven, for 35 minutes.)
Nutrition: 388 cal, 18 g fat, 161 mg chol, 324 mg sod, 54 g carb, 4 g protein.
Exchg: 1 Starch/Bread, 2 2/3 Fruit, 3 1/2 Fat
Save 80 cal. and 12 g fat per serving by using evaporated milk.