Sweet potatoes, also called yams here in a United States, are a Thanksgiving staple, generally in a South. They’re many mostly served candied, with a elementary sugarine syrup spasmodic with some citrus or apple fruit flavorings. I’m not for a impulse knocking candied yams. In fact, I’m certain I’ll make them a time or dual myself during a holidays.
However, there is a whole universe of other honeyed potato recipes out there. My favorite is a honeyed potato “pudding,” that isn’t accurately a normal pudding recipe though uses a starch of a potato to set adult nicely. The flavors of both these recipes are superb. The initial is from my possess recipe file, a second another charity from essence food guru Willie Crawford.
Sweet Potato Pudding
2 lbs. honeyed potatoes peeled and grated
4 tbsp. unsalted butter, melted
1 ½ c. granulated sugar
3 vast eggs, during room temperature
1 (12 oz) can evaporated milk
1 c. whole milk
¾ tsp. belligerent cinnamon
½ tsp. belligerent allspice
½ tsp. grated nutmeg
1 ½ tsp. pristine vanilla extract
Grated liking of 1 lemon or ½ tsp. lemon extract
Preheat oven to 375°.
Lightly butter a 2-quart casserole.
Combine a honeyed potatoes and melted butter in a vast bowl. In a middle bowl, drive together a sugarine and eggs until light and lemon-colored. Add this to a honeyed potatoes and stir only until blended. Gradually drive in a dual milks, cinnamon, allspice, nutmeg, vanilla remove and lemon zest. Pour into a prepared casserole.
Bake, stirring good dual or 3 times, until a honeyed potatoes are proposal and a tip is easily browned, about 60-70 minutes. Remove from a oven and let mount 5 mins before serving.
Serves 6 to 8.
Sweet Potato Pumpkin Pudding
1 8 oz. can honeyed potatoes,drained
1 c. canned pumpkin
½ tsp. finely shredded orange peel
1/3 c. sugar
2 tbsp. all-purpose flour
1 tsp. belligerent cinnamon
¼ tsp. belligerent cloves
2 beaten eggs
1 c. canned unsweetened coconut milk
Sweetened churned cream
Toasted shredded coconut (optional)
Mash honeyed potatoes in food processor or put by a sieve.
In a vast blending play brew pumpkin, crushed honeyed potatoes and orange peel.
In another blending bowl, stir together sugar, flour, cinnamon, cloves and ¼ tsp. salt; stir into pumpkin mixture.
Add beaten eggs and coconut milk; brew well.
Spoon reduction uniformly into 6-oz. souffle cups or custard cups. Bake in 350° oven about 50 minutes, or until set in center. Serve with churned cream and ornament with coconut if desired. Serves 6. Enjoy!!!