Wednesday, November 17, 2010

Sweet Potato Pudding

In the spirit of the most gluttonous and fabulous calorie free holiday known as Turkey day {even though we all know it's not really about the turkey}, I have to post yet another recipe this week.
This one is to rescue you from the same old candied yams.  We all know the ones.  They are oozing with butter and brown sugar and in my family, topped with marshmallows.  Yes, they are a tradition in most homes. Every family has a different version.   Not to say they are bad, they can be quite good actually, but once you try these, you won't be satisfied with them any longer.

1/4 cup butter
3 large sweet potatoes or yams  {roasted}
1 cup brown sugar
1/2 cup heavy whipping cream
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. Maple syrup

1/2 cup butter melted
1 1/4 cup coconut
1 1/4 cup brown sugar
1/2 cup flour
1 1/4 cup chopped pecans

Preheat oven to 375.  Lightly grease a 9X13 pan.
Mix all topping ingredients.  Set aside.
Peel your roasted potatoes  and add to large mixer bowl.  {If you have a large stand up mixer...use it.  If not, a hand mixer works too.}
Add all dry ingredients and mix until slightly lumpy.
* I like to add a handful of chopped pecans to the potato mixture for added texture...
While stirring constantly, add eggs, heavy cream, and vanilla.  Mix well.
Pour into prepared pan.  Sprinkle with topping and bake at 375 covered for about 45-55 minutes or until golden brown.  

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