Sweet potato casseroles

Sweet potato casseroles





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!!!

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