Sweet Potato Cream Cheese Pudding Food

SWEET POTATO CREAM CHEESE BARS

Steps:

• Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

BAKED SWEET POTATO AND CREAM CHEESE

Steps:

• Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
• Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
• Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
• (c) Jamie Oliver 2003

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.

SWEET POTATO CREAM CHEESE PUDDING

Steps:

• Mash sweet potatoes, the result will be lumpy unless you use a blender or food processor.
• Soften the cream cheese and mix with sugar.
• Mix all other ingredients except milk in bowl until mostly smooth.
• Add milk until pudding reaches desired consistency.
• Chill before serving. Cook time is for the sweet potatoes.

SWEET POTATOES WITH CREAM CHEESE TOPPING

Steps:

• Scrub and pierce sweet potatoes and place on a microwave safe plate.
• Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
• Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
• Make a slice in the top of each potato; fluff pulp with a fork.
• Dollop with cream cheese mixture.

JAMAICAN SWEET POTATO PUDDING

Steps:

• 1. Preheat oven to 350°F
• 2. Mix grated potato, yam, flour, raisins and baking powder.
• 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
• 4. Pour milk mixture into potato mixture and beat until smooth.
• 5. Pour into a greased 9-inch pan.
• 6. Rest mixture about half hour.
• 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.

SWEET POTATO CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F Prepare 13x9 pan (I use pan spray).
• In a large mixing bowl, mix all cake ingredients except nuts and coconut.
• Mix at low speed until moistened, then beat 3 minutes at high speed.
• Fold in the nuts and coconut.
• Pour into pan and bake about 40 to 50 minutes or until cake test done.
• Let cake cool.
• To make frosting:
• mix all ingredients well with electric mixer until the frosting is smooth.
• Frost cake.
• Sprinkle a bit of coconut or nuts on the frosting for garnish.
• This can be made a day ahead and kept tightly covered in refrigerator.

SWEET POTATO BREAD PUDDING

Steps:

• In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
• Add bread cubes and stir gently to coat; cover and chill overnight.
• Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
• For the streusel, combine pecans, brown sugar and flour; stir in butter.
• Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
• Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.