Sweet potato pudding
Votes: 2
Time: 2 hours 5 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 517, total fat 25 G., saturated fats 9 G., proteins 6 G., carbohydrates 71 G., fiber 5 G., cholesterol 79 mg, sodium 183 mg, sugar 46 G.
Calories 517, total fat 25 G., saturated fats 9 G., proteins 6 G., carbohydrates 71 G., fiber 5 G., cholesterol 79 mg, sodium 183 mg, sugar 46 G.
Sweet potatoes, with their slightly sweet flavor, are a versatile vegetable that works equally well in side dishes and desserts. Make a delicate pudding with a crispy pecan topping. It's delicious and healthy. For a festive touch, top the pudding with whipped cream.
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:
- 1.1 kg medium sweet potatoes (about 3 pcs), pierced with a fork
- 110 g of butter at room temperature
- 2 large eggs
- 1 cup of sugar
- 0.5 cups of milk
- 1 tbsp self-rising cornmeal
- 1/4 teaspoon salt
- 1 tsp vanilla extract
- 1 tbsp. pecan halves
- 0.5 cups tightly packed brown sugar
- Whipped cream, for serving
We recommend
Recipes with similar ingredients: self-raising flour, eggs, milk, sweet potato, pecans, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Spray an 8-inch (20cm) square baking dish with cooking spray. Bake the sweet potatoes on a foil-lined baking sheet until tender, about 1 hour. Remove and let cool.
- Reduce the oven temperature to 160°C (325°F). When the sweet potatoes are cool enough to handle, peel them, place the flesh in a large bowl, add the butter, and mash until smooth. Add the eggs, one at a time, mixing well after each addition.
- Add the sugar, milk, cornmeal, salt, and 1/2 teaspoon vanilla and beat until smooth. Pour into the prepared baking dish. Arrange the nut halves on top of the pudding and sprinkle with brown sugar. Drizzle with the remaining 1/2 teaspoon vanilla. Bake until the top is golden brown, about 45 minutes.
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