Old Fashioned Sweet Potato Pudding Food

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.

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.

OLD FASHIONED SWEET-POTATO PUDDING

Steps:

• 1. Preheat oven to 325°F. Grease a 2 1/2 to 3 quart, 2 1/2 to 3 inch deep baking dish.
• 2. In a food processor, finely chop sweet potatoes in batches (you should have about 6 cups). Scrape into a large bowl.
• 3. Put in remaining ingredients, except 1 cup of the cream, into food processor, and process, until blended.
• 4. Pour over sweet potatoes. Add remaining cup of cream, and stir, until well blended. Pour into prepared baking dish.
• 5. Bake 20 minutes, then stir mixture near edge, to the middle. Bake 15 minutes longer, then stir again. Bake 25-30 minutes longer, until top is lightly browned, and custard is firm.
• 6. Serve hot or at room temperature. Serves 12. (Can be made up to 2 days ahead. To reheat, cover, and bake in 325°F oven, for 35 minutes.) Nutrition: 388 cal, 18 g fat, 161 mg chol, 324 mg sod, 54 g carb, 4 g protein. Exchg: 1 Starch/Bread, 2 2/3 Fruit, 3 1/2 Fat Save 80 cal. and 12 g fat per serving by using evaporated milk.

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.

OLD FASHIONED SWEET POTATO PUDDING

Steps:

• 1. preheat oven to (375*)
• 2. in a large bowl put in the ingredients,mix well. add; the sweet potatoe's,stir well.
• 3. pour into a 13x9x2 baking dish sprayed with pam. bake for 45 minutes. pudding turns slightly dark; stir often.

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.

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.