Buttermilk Sweet Potato Pudding Food

SWEET POTATO PUDDING

Steps:

• If making your own mashed sweet potatoes see notes below on how to cook.
• Preheat oven to 325°F and grease a medium sized baking dish (8x8 dish, or 11x7 rectangular dish)
• In a medium sized bowl mix together mashed sweet potato and butter until smooth.
• Mix in whisked eggs until completely combined, then add in the sugar, brown sugar, maple syrup, milk, salt, and vanilla.
• Pour into prepared baking dish then sprinkle with pecan halves and brown sugar.
• Bake for 30-40 minutes or until top is nicely browned and it's heated through.
• Serve as is or top with whipped cream!

SWEET POTATO PUDDING

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.

ROASTED SWEET POTATOES AND BUTTERMILK

Steps:

• Preheat oven to 425 degrees. Toss wedges with olive oil and season with salt; roast until tender, about 20 minutes. For the dip, whisk together buttermilk, mayonnaise and dill; season with salt. Sprinkle with more dill before serving.

BUTTERMILK PUDDING CAKES

Steps:

• Preheat oven to 425 degrees with a rack positioned in the top third of the oven.
• Sift together flour and baking powder in a large bowl. In another large bowl beat eggs until creamy and yellow. Whisk in buttermilk, vanilla, 5 tablespoons plus 1 teaspoon sugar, and butter (mixture will look curdled and broken). Slowly add flour and whisk until batter is smooth and combined.
• Spray 8 standard-size (3-ounce) nonstick muffin pan cups with nonstick cooking spray. Divide batter evenly among prepared muffin pan cups, filling about two-thirds full. Transfer to oven and bake until sides of cakes are evenly browned (check by inserting a knife tip between the rim of cake and muffin cup, pulling gently to expose side of cake), about 9 minutes. If cakes are not evenly browned, they will not hold together when inverted. Continue baking, checking every minute, until evenly browned.
• Meanwhile, place raspberries in a medium bowl; add remaining 4 tablespoons sugar and gently toss to coat.
• Invert cakes onto eight individual plates. Place berries on top and alongside cakes; serve with whipped cream, if desired.

AFRICAN SWEET POTATO PUDDING

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.

SOUTHERN SWEET POTATO PUDDING

Steps:

• In bowl, combine Sweet Potatoes, milk, eggs, sugar, cinnamon and vanilla. Blend well.
• Stir in almonds and orange peel.
• Spoon into buttered 2-quart shallow baking dish.
• Dot with butter.
• Bake at 300 degrees F for 1 1/2 hours or until pudding is set.
• Serve hot with country ham or roasted chicken.
• Note: If desired, spoon about 1/3 cup bourbon over pudding just before serving, or top with 2/3 cup miniature marshmallows and bake 5 minutes longer to melt marshmallows.

CROCKPOT DULCE DE LECHE SWEET POTATO PUDDING CAKE

Steps:

• Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
• In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
• Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.