Grated Sweet Potato Pudding Aunt Marjorie Recipes

Steps:

• 1. Preheat oven to 350°. Cook grated sweet potatoes in boiling water 5 minutes; drain well.
• 2. Combine sweet potatoes, eggs, milk, butter, vanilla, sugar, and spices in large mixing bowl. Beat together 1 minute. Pour into greased 2-quart casserole dish, or into 6 individual 1-cup ramekins.
• 3. Place casserole or ramekins in a larger pan of hot water, and bake for 45-50 minutes (a bit less for individual ramekins), until set in middle (test with knife). Allow to cool 5-10 minutes before serving.

Steps:

• 1. Peel and grate raw sweet potatoes enough to make 2 cups. I used one large sweet potatoe and it made more than 2 cups so peel and grate measure first before continue to peel potatoes.
• 2. Place in a mixing bowl and add all the dry ingredients in.
• 3. Beat the eggs and add to the mixture.
• 4. Blend in the milk and beat together all the mixture at this point. Add about 1 tsp of flour just enough to make thick.
• 5. Pour into a greased casserole dish about 9x8 or round 2 quart dish.
• 6. In a preheated 350 degree oven bake for one hour. Or keep checking for tenderness and pudding like you may be able to take out sooner depending on the potatoe used.

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.

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.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart baking dish.
• Peel and grate the sweet potatoes and mix with melted butter in a large bowl. In a medium bowl, beat eggs with sugar until well mixed. Pour over the sweet potato mixture, and stir in evaporated milk, whole milk, cinnamon, allspice, nutmeg, cloves, and vanilla extract. Mix well to combine all ingredients, and spoon into the prepared baking dish.
• Bake in the preheated oven for 60 to 70 minutes, until the sweet potatoes are tender and the top is lightly browned. Remove dish from the oven and place marshmallows on top of the sweet potatoes. Return to the oven and bake 5 to 10 minutes more, until the marshmallows are lightly browned. Let stand 5 minutes before serving.

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.

Steps:

• Mix all ingredients together.
• Pour into baking dish.
• Cook at 350 for 50 minutes or until potatoes are well done.