Sweet Potato Pudding
Revision as of 16:06, 16 July 2012 by Culinary Artiste (talk | contribs)
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.