Sweet Potato Ginger Pudding Food

EXIE MAE GARNER'S SWEET POTATO PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Place the sweet potatoes in a large pot of water, cover the pot and bring to a boil. Remove the lid, lower the heat to medium and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and place them in a large bowl. Using a hand-held electric mixer, break up the potatoes. At low speed add the sugar, milk, cinnamon, allspice, nutmeg, cloves, eggs, salt to taste, and combine.
• Butter a 9-by-13-inch casserole dish and pour in the mixture. Smooth the top and bake until the pudding is set, 45 minutes to 1 hour.
• Cover the top of the pudding with marshmallows, change the oven temperature to the broil setting and cook until the marshmallows are brown and fluffy, 3 to 5 minutes.

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.

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.

OLD HANOI SWEET POTATO AND GINGER PUDDING - CHè KHOAI LAN

Steps:

• Bring the water to the boil, and put in the sweet potato.
• When the water returns to the boil, add the ginger, and continue cooking until the potato is tender and cooked through.
• Add sugar and a little arrow starch, and allow it to dissolve completely. Then remove from the heat. Serve hot.
• P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

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.

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 AND GINGER SALAD

Steps:

• Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
• In a large bowl, whisk together orange juice, oil, ginger, and mustard.
• Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.

CARIBBEAN SWEET POTATO PUDDING

Steps:

• Cut sweet potatoes in half, wrap in microwave-safe paper and cook on high power about 20 minutes; 1/4 turn every 5 minutes.
• Remove skin and mash in a large mixing bowl; discard skins.
• Preheat oven, 350 degrees F (180C or gas mark 4).
• To mashed sweet potatoes, add sugar gradually, mixing all the while.
• Add 2 whole eggs one at a time, mixing well after each addition.
• Mix in butter with a fork.
• Add milk, blend well.
• Mix in grated rind of lime and fresh lime juice.
• Add rum, and mix well.
• Sift together salt, baking powder and cinnamon; add sifted ingredients and mix well.
• Mix in raisins.
• Pour this mixture into a large greased pan or casserole dish and place in preheated oven.
• Bake for about 50 minutes, or until done.

SWEET POTATO PUDDING

Steps:

• Mix all ingredients together, except marshmallows.
• Put in a 1 ½-qt baking dish, sprayed with cooking spray.
• Bake in 350 degree oven for 25 minutes.
• Put marshmallows on top and continue to bake until slightly brown.
• Cooking time is approximate; it depends on the size of your sweet potatoes, since they have to be cooked before you can mash them. :-).

SWEET POTATO PUDDING

Steps:

• While grating sweet potatoes, bring to a slow boil all the spices in 1 cup of water.
• Put the sweet potatoes into a large mixing bowl.
• Just before removing the pot of spices from the stove, add butter or margarine, Karo syrup, brown sugar, and salt.
• Stir while the butter melts.
• Remove the cinnamon sticks.
• Pour this mixture over the grated sweet potatoes.
• Blend well together.
• Put in a well-buttered casserole dish and place in a preheated 350 degrees oven.
• Bake, stirring well two or three times, until the sweet potatoes are tender and the top is lightly browned.
• This takes about 1 hour.
• Remove from the oven and let stand about 5 minutes before serving.
• When stirring you may decide extra spices are needed or more water so mix up more water and spice and add them.
• You may add more Karo syrup or butter as well as spices.