Sunday, November 14, 2010

Sweet Potato Pudding

Planning a carry-in? How would you like something sweet, easy, and can be served hot or cold? Works for me! My sweet potatoes are baking right now because I need to carry it in to the office tomorrow.

Pudding Ingredients
  • 4 medium baked sweet potatoes mashed
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 cup milk
  • 1/4 teaspoons pure vanilla extract
  • 2 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 cup pecan pieces
Topping Ingredients
  1. 1/2 cup pecan pieces
  2. 1/2 cup light brown sugar
  3. 4 tablespoons of softened unsalted butter

  1. Preheat the oven to 350 degrees F.
  2. Grease a 1 1/2-quart baking dish.
  3. With an electric mixer, beat together all the pudding ingredients until smooth and light.
  4. Pour the pudding into the baking dish.
  5. Mix the topping ingredients in a small bowl
  6. Dot top of pudding mixture with the topping mixture
  7. Transfer to the oven and bake for 45 minutes (checking after 30).
It's done when it's nice and bubbly and the center reads about 165F. I found if it's less the center doesn't set, but if I wait until a knife comes out pretty clean, the outer edge is overcooked.

Cool and then cover. Refrigerate overnight. Can be reheated before serving, or served as is.

Update: The carry-in was today and an nearly empty dish and several recipe requests make it seem like the Sweet Potato Pudding was a success. I am usually a little disappointed about anything left in the dish, but you should have seen the pile of food. Toward the end we were inviting over offices over! We left 3/4 of a cheesecake on the table! That rarely happens. Well actually it's in the frig for tomorrow.

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