American Sweet Potato Pudding Recipe #377554
Saw this being made on Huey's Cooking Adventures and well I love sweet potato recipes though I plan on fiddling with it a little to bring the sugar content down and make more diabetic friendly but for now posting as Huey stated. Though Huey didn't do this I couldn't see why you could not make a meringue out of the egg whites and swirl on the top and return to the oven for a few minutes to brown and cook. Times are estimated.
by I'mPat
45 min | 10 min prep
SERVES 6
- 500 g sweet potatoes (peeled and grated)
- 2 tablespoons polenta
- 1 cup brown sugar (packed)
- 3/4 teaspoon salt
- 1 teaspoon ground ginger (heaped)
- 1 egg (large)
- 2 egg yolks
- 1 tablespoon vanilla extract
- 1 cup thickened cream (double cream)
- cooking spray
- caster sugar
- Preheat oven to 165C fan forced (185C normal).
- Mix together the sweet potato, polenta, brown sugar, salt and ground ginger in a large bowl.
- Whisk the egg and egg yolks together with the vanilla and cream and then add this to the sweet potato mixture and mix well.
- Transfer the mixture to a lightly oiled gratin (casserole/oven proof dish) and smooth the top and cook in the oven for about 30 to 35 minutes until golden and set.
- Sprinkle with a little caster sugar and serve in individual bowls with a dollop of cream or ice cream on the side.
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5 stars