CAPE MALAY POTATO PUDDING RECIPE
Potatoes get a new lease on life in this Cape Malay Potato Pudding recipe with hints of almond extract, cardamom and cinnamon and is delicious with stewed dried peaches or without.
Provided by Razena Schroeder
Categories Dessert
Time 1h20m
Number Of Ingredients 16
Steps:
- Peel and cube the potatoes then cover with water, add the salt and boil until soft.
- Drain the potatoes and return to pan and heat to remove any residual water then remove from the heat.
- Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
- Grease an ovenproof baking dish of 3 litre capacity with the 25 grams soft butter. Use a square or rectangular dish to make it easier to cut into squares for serving.
- Mash the potatoes while still warm, and ensure that it is completely smooth, then add the rest of the butter and mix through until the butter is completely melted.
- Heat the milk and set aside 125 ml, then add the remainder to the mashed potato mixture.
- Slake the custard powder with the 125 ml milk and add to the potato mixture.
- Add the cardamom powder and almond extract and mix to combine.
- Using a stand mixer or electric hand beater, whisk the eggs until light frothy and doubled in volume then add the condensed milk and whisk vigorously for approximately 3 minutes.
- Add the fresh cream and whisk to combine.
- Slowly add the potato mixture into the egg mixture and whisk to aerate, ensuring that the eggs and potato are thoroughly combined.
- Beat for another minute until it is all incorporated then decant into the buttered oven proof dish.
- Dust with fine cinnamon before baking. Alternately, dust with cinnamon before serving as the cinnamon may scorch in a hot oven.
- Bake for 50 minutes or until set.
- Cover the dried peaches with water and allow to soak for at least 24 hours.
- The peaches will rehydrate beautifully and look like lush lobes, but have the sweetness of dried fruit.
- Strain 250 ml of the soaking liquid from the peaches into a pot, straining out any grit.
- Add the two cups of sugar and stick cinnamon then boil for 8-10 minutes until thick and sticky.
- Add the rehydrated peaches to the sugar syrup and boil together for two minutes before removing from the heat and allowing to cool.
- When cooled, decant into a glass dish that has a sealing lid, refrigerate and use when required.
Nutrition Facts : Calories 256 kcal, Carbohydrate 40 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 86 mg, Sodium 126 mg, Fiber 2 g, Sugar 34 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
AFRICAN SWEET POTATO STEW
I came across an African sweet potato stew recipe a few years ago, and adapted it to suit our taste. It is very flavorful and just a bit spicy - just right for cold days! This recipe makes a lot of stew, so it may be halved for a smaller portion, but also freezes very well.
Provided by mamaluv
Categories Soups, Stews and Chili Recipes Stews
Time 6h45m
Yield 10
Number Of Ingredients 15
Steps:
- Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
- Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 43.1 g, Fat 4.2 g, Fiber 8.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 568.8 mg, Sugar 8.1 g
VEGAN JAMAICAN SWEET POTATO PUDDING
This Jamaican sweet potato pudding recipe is a vegan spin on this popular dessert enjoyed in Jamaica and the Caribbean throughout the year. It is very moist, rich, and indulgent!
Provided by Michelle Blackwood, RN
Categories Dessert
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat oven 375 degrees F. Grease a 9-inch round baking pan. Set aside.
- Peel sweet potatoes and roughly chop. Grate using the grater or a food processor in batches. (If using a food processor or blender, add some coconut milk to help process)
- Transfer grated sweet potatoes to a large bowl, add coconut milk, coconut palm sugar, spices and salt.
- Stir in flour to form a mostly smooth batter.
- Pour batter into cake pan and bake for 45 minutes.
- Combine all topping ingredients in a small bowl and pour evenly on the top of the pudding.
- Return pudding to oven and bake for another 45 minutes or until top is golden brown.
- Delicious served alone or with coconut whipped cream.
- Please double the flour if using regular American sweet potato variety.
Nutrition Facts : Calories 274, Carbohydrate 44, Fat 10, Protein 3
SWEET POTATO PUDDING
Yield 3 Person(s)
Number Of Ingredients 14
Steps:
- Peel cut and grate sweet potatoes and place in a large mixing bowl. Add dark sugar, flour and raisins. Combine Grace Coconut Milk Powder with water, mix well and add to the sweet potato mixture. Add melted margarine,nutmeg,salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well. Scrape mixture into a greased 10inch baking tin. Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 - 1 3/4 hours.Note:5 pounds sweet potato will yield 12 cups when grated.
AFRICAN SWEET POTATO PUDDING
This was probably the inspiration for the filling to the sweet pototo pies found in America these days. Although not low-fat by any means, it is simple and satisfying. Recipe by Angela Self Medearis. *Cook time does not include refreigeration time.
Provided by LifeIsGood
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil the water in a heavy saucepan. Drop in the sweet potato cubes and cook, uncovered, until tender - about 25 to 30 minutes. Drain the potatoes and return them to the pan.
- Add the milk, cream, sugar, saffron and cardamom. Stirring often with a wooden spoon, bring the mixture to a boil over medium heat. Reduce the heat to low and simmer, uncovered, for about 1 hour, stirring often. The pudding is done when it is smooth and is thick enough to hold its shape almost solidly in the spoon.
- With the back of the spoon, rub the pudding through a fine sieve into a serving bowl.
- Refrigerate the pudding until cool. Before serving, sprinkle the top with a little additional ground cardamom.
SWEET POTATO PUDDING
Make and share this Sweet Potato Pudding recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Place all ingredients except raisins. Blend well till nice and smooth.
- Mix in raisins and coconut.
- Pour into a buttered casserole pan and bake 50 minutes.
- Chill and serve with whipped cream.
WEST AFRICAN LIME CAKE
This is such an easy cake that even the kids can make it with some adult supervision.
Provided by seattlelove
Categories World Cuisine Recipes African
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.
- Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into prepared baking dish.
- Bake in preheated oven until brown and toothpick inserted in center comes out clean, about 25 minutes. Garnish with chopped peanuts.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 29.1 g, Cholesterol 37.4 mg, Fat 3.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 98.5 mg, Sugar 16.8 g
BLACK FOLKS SWEET POTATO PIE RECIPE
A Black folks' sweet potato pie recipe is a delightful Thanksgiving and Christmas dessert packed with flavorful seasonings and spices in the tradition of Black folks' soul food cooking.
Provided by Shaunda Necole
Categories Dessert
Time 59m
Number Of Ingredients 11
Steps:
- Grease a 9-inch pie pan and set it aside.
- See my recipe HERE for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan.
- Pro tip: Use an Instant Pot pressure cooker to soften and peel the sweet potatoes quickly and almost effortlessly!
- Open the Instant Pot lid and fill the stainless-steel inner pot with water to the ½ mark.
- Add the scrubbed sweet potatoes to the pot of water.
- Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 12 minutes to loosen the potato skin.
- When the cooking time is finished, allow a natural pressure release for at least 12 minutes.
- To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
- Pour the water and sweet potatoes into a colander in the sink to drain the hot water from the potatoes.
- Once the sweet potatoes are cool to the touch, peel and discard the skin.
- Gather 3 cups of sweet potato flesh.
- Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.
- Pulse or mix until the ingredients are combined and smooth.
- Pour the sweet potato mixture into the pie crust.
- Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes, in the Instant Pot Omni Plus oven for 24-26 minutes, or until the pie is puffed and firm in the center.
- Allow the sweet potato pie to cool for at least 2-4 hours before garnishing or slicing.
- Garnish with whipped cream and cinnamon sprinkled on top.
- Serve this Black folks' sweet potato pie recipe warm and enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 50 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 54 mg, Sodium 198 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 2 g, ServingSize 1 serving
SWEET POTATO PUDDING
Steps:
- Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
- With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
- Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
- In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.
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- Preheat oven to 450°F. Cut sweet potato into quarters and wrap each piece in foil. Place pieces on baking sheet and bake for 30-35 mins until fully cooked.
- Meanwhile, heat vanilla almond milk in a medium-sized pot (preferably non-stick) over medium-high heat to warm. Add brown sugar, cinnamon, nutmeg, allspice, salt and vanilla extract. Stir until all spices are fully incorporated and sugar is beginning to dissolve.
- Add rice to the almond milk mixture and stir once to prevent sticking before bringing to a boil. Once boiling, turn down heat and bring to a vigorous simmer. Keep pot uncovered and continue to stir every so often, to prevent rice from sticking to the bottom and to release the gluten in the rice, making for a creamier pudding texture. Cook for approximately 15-20 more mins, or until rice is tender. Once rice has finished cooking, turn burner off. The pot should have approximately 1-2 cups of almond milk left in it.
- Sweet potatoes should finish cooking while rice is simmering. Remove from oven, unwrap and use a fork to mash the flesh before scooping into a medium-sized bowl.
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