Sweet potato pudding with clementines
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you're looking for a new and exciting sweet potato recipe, try this simple dessert. Mix fluffy sweet potato puree with brown sugar, molasses, and clementine juice and zest, and you've got yourself a delicious pudding! Citrus perfectly complements the sweet potato's natural sweetness, while brown sugar adds a hint of caramel.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large sweet potatoes
- 0.5 cups tightly packed brown sugar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons molasses
- Zest and juice of 1 clementine
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Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F). Line a baking sheet with foil. Place 3 large sweet potatoes on the baking sheet and bake until very tender, 1 to 1.5 hours.
- In a large bowl, combine 1/2 cup firmly packed brown sugar, 1/4 cup olive oil, 2 tablespoons molasses, the zest and juice of 1 clementine, and 1 teaspoon coarse salt.
- Peel the sweet potatoes and press them through a potato masher into a bowl. Mix until smooth. Divide into 4 bowls, season with salt, and serve hot or warm.
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