PUMPKIN PUDDING
This creamy pumpkin pudding recipe is easier than pie, but it's every bit as delicious. I like to serve it over a layer of toasted pecans for extra richness and crunch.
Provided by Jeanine Donofrio
Categories Dessert
Time 6h
Yield 4
Number Of Ingredients 16
Steps:
- Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
- To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.
SWEET POTATO PUDDING
"I've made this recipe for the holidays for years," says Boise, Idaho's Trisha Kruse. "I came up with this low-fat version and nobody noticed the difference!" Trisha's family prefers this dish served cold, but feel free to try it warm!
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 205 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
CAZUELA
Puerto Rican cazuela, a richly spiced crustless pie with a texture between thick custard and bread pudding, is a unique dessert with a complex history. The name means "cooking pot" in Spanish, and the key ingredients - batata (white sweet potato), pumpkin and coconut milk - and the traditional cooking process speak to the island's African ancestry. Flavored with ginger, cloves, cinnamon and anise, this dish also includes spices brought to the Caribbean during the spice trade. Cazuela has been prepared since at least the 19th century, and today it's largely reserved for holidays. This version is an adaptation of the classic, with sweet plantain added for flavor, and a tip for using canned ingredients. While this dessert may seem challenging at first glance, it is incredibly adaptable and can be prepared days in advance in a casserole dish, ramekins or even foil cupcake tins.
Provided by Von Diaz
Categories pies and tarts, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 18
Steps:
- If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with 1/2 tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
- Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn't fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
- While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
- Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
- Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn't come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
- Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.
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.
SWEET POTATO PUDDING
Provided by Trisha Yearwood
Categories side-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
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.
CARIBBEAN SWEET POTATO PUDDING
Sweet Potato is a staple in the Caribbean Islands. It is used as a vegetable, as well as main ingredient in dessert recipes. Rita G. Springer was born in Barbados and educated there. Rita moved to England in 1964 and during her stay, gained the certificate in Nutrition awarded by the Royal Society of Health. In her recipe book entitled "Caribbean Cookbook", Rita presents "authentic recipes, unusual ingredients and exciting cooking"..(the Barbados Sun). I have a special love for Barbados and the people of Barbados and find myself quite frequently referring to the Caribbean Cookbook for dinner party menus. Cook time includes the time it takes to precook the sweet potatoes.
Provided by TOOLBELT DIVA
Categories Yam/Sweet Potato
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290.1, Fat 7.3, SaturatedFat 5, Cholesterol 54.1, Sodium 573, Carbohydrate 50.6, Fiber 4.3, Sugar 29.4, Protein 4.2
ALL-TIME FAVORITE SWEET POTATO PUDDING
A great dish to go with Thanksgiving dinner.
Provided by Mekell
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 g
SWEET POTATO, PUMPKIN & COCONUT PUDDING
No doubt about this sweet potato pudding. Made with pumpkin, flaked coconut and marshmallows, it'll be a sweet surprise for your family.
Provided by My Food and Family
Categories Spices
Time 1h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix all ingredients except marshmallows and coconut until blended; spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 45 min. or until heated through.
- Heat broiler. Top casserole with marshmallows. Broil, 6 inches from heat, 1 to 2 min. or until golden brown. Sprinkle with coconut. Serve warm.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
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