Difference between revisions of "Sweet Potato Pudding"
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| − | + | ==Description== | |
| + | Sweet potato pudding <ref>{{cite book|last=Rombauer, Becker, Becker|first=Irma, Marion, Ethan Espe|title=75th joy of cooking|year=2006|publisher=Simon & Schuster Inc.|isbn=13:978-0-7432-4626-2|pages=686}}</ref> <ref>{{cite book|last=Yearwood|first=Trisha Espe|title=Home Cooking with Trisha Yearwood |year=|publisher= Clarkson Potter/Publishers New York |isbn=978-0-307-46523-8|pages=136-137}}</ref> is a sweet treat and a great side for Thanksgiving meals. | ||
| − | * 2 | + | ==Ingredients== |
| − | * | + | *2.5 pounds (~3) medium sweet potatoes |
| − | * 2 | + | *1/2 cup (~1 stick) butter, room temperature |
| − | * 1 | + | *2 large eggs |
| − | * 1/2 | + | *1 tbsp self rising cornmeal |
| − | * 1/ | + | *1 cup sugar |
| − | * 1 | + | *1/2 cup milk |
| − | * 1 | + | *1/4 tsp salt |
| − | * 1/2 | + | *1 tsp vanilla extract |
| − | + | *1 cup pecan halves | |
| + | *1/2 cup packed brown sugar | ||
| − | Combine | + | ==Procedure== |
| − | + | # Warm oven to 400 degree F. | |
| − | + | # Grease/spray a baking pan. | |
| − | + | # Cover a baking sheet with aluminum foil. | |
| − | + | # Bake sweet potatoes on aluminum foil for ~1 hour. | |
| − | + | # Let cool. | |
| + | # Decrease heat to 325 degrees F. | ||
| + | # Peel cooled potatoes. | ||
| + | # Combine peeled flesh and butter, mash until a smooth consistency is achieved. | ||
| + | # Include one egg and mix in well. | ||
| + | # Include the other egg and mix in well. | ||
| + | # Include cornmeal, sugar, milk, salt and 1/2 tsp vanilla, then beat until consistency is smooth. | ||
| + | # Smooth batter into the greased baking pan. | ||
| + | # Place pecan halves on top of batter. | ||
| + | # Sprinkle top with the brown sugar. | ||
| + | # Take the remaining 1/2 tsp vanilla and spread over the brown sugar topping. | ||
| + | # Bake for ~45 min, achieving a browned topping. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Sweet potato Recipes]] | [[Category:Sweet potato Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
Latest revision as of 16:06, 16 July 2012
Description
Sweet potato pudding [1] [2] is a sweet treat and a great side for Thanksgiving meals.
Ingredients
- 2.5 pounds (~3) medium sweet potatoes
- 1/2 cup (~1 stick) butter, room temperature
- 2 large eggs
- 1 tbsp self rising cornmeal
- 1 cup sugar
- 1/2 cup milk
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup pecan halves
- 1/2 cup packed brown sugar
Procedure
- Warm oven to 400 degree F.
- Grease/spray a baking pan.
- Cover a baking sheet with aluminum foil.
- Bake sweet potatoes on aluminum foil for ~1 hour.
- Let cool.
- Decrease heat to 325 degrees F.
- Peel cooled potatoes.
- Combine peeled flesh and butter, mash until a smooth consistency is achieved.
- Include one egg and mix in well.
- Include the other egg and mix in well.
- Include cornmeal, sugar, milk, salt and 1/2 tsp vanilla, then beat until consistency is smooth.
- Smooth batter into the greased baking pan.
- Place pecan halves on top of batter.
- Sprinkle top with the brown sugar.
- Take the remaining 1/2 tsp vanilla and spread over the brown sugar topping.
- Bake for ~45 min, achieving a browned topping.
References
- ↑ Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 686. ISBN 13:978-0-7432-4626-2.
- ↑ Yearwood, Trisha Espe. Home Cooking with Trisha Yearwood. Clarkson Potter/Publishers New York. pp. 136-137. ISBN 978-0-307-46523-8.
