Alexandria Grated Sweet Potato Pudding Food

GRATED SWEET POTATO PUDDING (AUNT MARJORIE)

Steps:

• 1. Preheat oven to 350°. Cook grated sweet potatoes in boiling water 5 minutes; drain well.
• 2. Combine sweet potatoes, eggs, milk, butter, vanilla, sugar, and spices in large mixing bowl. Beat together 1 minute. Pour into greased 2-quart casserole dish, or into 6 individual 1-cup ramekins.
• 3. Place casserole or ramekins in a larger pan of hot water, and bake for 45-50 minutes (a bit less for individual ramekins), until set in middle (test with knife). Allow to cool 5-10 minutes before serving.

GRATED SWEET POTATO PUDDING

Steps:

• Mix all ingredients together.
• Pour into baking dish.
• Cook at 350 for 50 minutes or until potatoes are well done.

SWEET POTATO PUDDING

Steps:

• Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
• On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes.

ALEXANDRIA GRATED SWEET POTATO PUDDING

Steps:

• Preheat oven to 350°F.
• Melt butter in a heavy skillet.
• Mix all remaining ingredients together, adding eggs last.
• pour mixture into the hot pan of butter; stir until heated.
• Place skillet in oven to bake.
• When crusted around edge and top, turn under and let the crust form again.
• Do this twice, allowing the last to remain on the sides and top.
• This requires about 40 minutes.
• Serve with cream sweetened and flavored to taste.
• The cast iron skillet bakes well and causes the pudding to be desirably dark.

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.

GRATED SWEET POTATO PUDDING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart baking dish.
• Peel and grate the sweet potatoes and mix with melted butter in a large bowl. In a medium bowl, beat eggs with sugar until well mixed. Pour over the sweet potato mixture, and stir in evaporated milk, whole milk, cinnamon, allspice, nutmeg, cloves, and vanilla extract. Mix well to combine all ingredients, and spoon into the prepared baking dish.
• Bake in the preheated oven for 60 to 70 minutes, until the sweet potatoes are tender and the top is lightly browned. Remove dish from the oven and place marshmallows on top of the sweet potatoes. Return to the oven and bake 5 to 10 minutes more, until the marshmallows are lightly browned. Let stand 5 minutes before serving.

ALL-TIME FAVORITE SWEET POTATO PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

BAKED SWEET POTATO PUDDING

Steps:

• In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest and spices until smooth. Fold in 2/3 cup coconut., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.

SWEET POTATO PUDDING

Steps:

• Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender. , Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange zest, pumpkin pie spice, vanilla and salt until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.