Belize Style Sweet Potato Pudding Food

SWEET POTATO PONE (BELIZE)

Steps:

• Preheat oven to 350°F. Beat potatoes, sugar and coconut milk in large bowl with electric mixer on medium speed until sugar is completely dissolved. Add evaporated milk, ginger and vanilla; mix until well blended.
• Spoon into greased 13x9-inch baking dish.
• Bake 1 hour or until center is set. Sprinkle with the coconut. Serve warm or cold. Cover and refrigerate any leftovers.

SWEET POTATO PONE AKA POTATO POUND OF BELIZE

Steps:

• Grease a 9x13 pyrex dish.
• Preheat oven to 450.
• Wash, peel, and grate sweet potatoes.
• In large bowl, combine sweet potatoes, ginger, raisins, cinnamon, sugar and vanilla.
• Mix well.
• Add milk and butter; stirring to incorporate throughout mixture.
• Pour into pyrex dish.
• Bake on the bottom shelf of your oven for 30 minutes.
• Lower oven temperature to 350.
• Move dish to top shelf.
• Cook for an additional hour until top is brown, knife comes out clean.
• The top will look very sticky.

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.

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.

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.

BELIZEAN BREAD PUDDING

Steps:

• Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
• In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
• Add creamy mixture to the bowl with bread pieces, and set aside until bread is soggy. Then add the alcohol (or vanilla extract) and mix well.
• Preheat oven to 375°F/190°C,.
• Grease a 9x13-inch baking pan, Pour bread pudding into greased pan, and bake 90 minutes, or until the bread pudding is crunchy. Let cool completely.
• Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.

SWEET POTATO PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
• Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
• In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
• Bake in preheated oven 40 minutes.