SWEET POTATO PUDDING

Original recipe makes 8 servingsChange Servings


 6 large sweet potatoes, peeled and quartered
 1/2 cup butter, melted
 2/3 cup dark brown sugar
 2/3 cup white sugar
 4 eggs, beaten
 2/3 cup orange juice
 2 teaspoons vanilla extract



Directions

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

Ingredients
2 1/2 cups baked sweet potatoes pulp, scooped from the skin
1/2 cup packed light or dark brown sugar
4 large eggs
1/3 cup milk
2 tablespoons unsalted butter, melted
2 tablespoons pure vanilla extract
1 tablespoon corn syrup, preferably dark
1 tablespoon light or dark rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Praline topping, recipe follows
Directions
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.

Praline Topping:

1/2 cup chopped pecans

1/4 cup chopped crystallized ginger

1/4 cup packed light or dark brown sugar

2 tablespoons unsalted butter, softened

In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.









SWEET POTATO PUDDING

Ingredients

• 5 pounds sweet potatoes, scrubbed
• 3 tablespoons vegetable oil
• One 8-ounce package Philadelphia® cream cheese, at room temperature
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/4 teaspoon regular salt
• 11/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 5 large eggs
• 1/4 cup evaporated milk
• 1 tablespoon fresh orange juice
• 11/2 teaspoons pure vanilla extract
• 1/2 teaspoon ground nutmeg
• Vegetable shortening
• 1 teaspoon ground cinnamon