American Sweet Potato Pudding |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Saw this being made on Huey's Cooking Adventures and well I love sweet potato recipes though I plan on fiddling with it a little to bring the sugar content down and make more diabetic friendly but for now posting as Huey stated. Though Huey didn't do this I couldn't see why you could not make a meringue out of the egg whites and swirl on the top and return to the oven for a few minutes to brown and cook. Times are estimated. Ingredients:
500 g sweet potatoes (peeled and grated) |
2 tablespoons polenta |
1 cup brown sugar (packed) |
3/4 teaspoon salt |
1 teaspoon ground ginger (heaped) |
1 egg (large) |
2 egg yolks |
1 tablespoon vanilla extract |
1 cup thickened cream (double cream) |
cooking spray |
caster sugar |
Directions:
1. Preheat oven to 165C fan forced (185C normal).
2. Mix together the sweet potato, polenta, brown sugar, salt and ground ginger in a large bowl.
3. Whisk the egg and egg yolks together with the vanilla and cream and then add this to the sweet potato mixture and mix well.
4. Transfer the mixture to a lightly oiled gratin (casserole/oven proof dish) and smooth the top and cook in the oven for about 30 to 35 minutes until golden and set.
5. Sprinkle with a little caster sugar and serve in individual bowls with a dollop of cream or ice cream on the side.
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