Mameya Sweet Potato Pudding Recipes

Steps:

• Heat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by brushing it with softened butter or coating it generously with cooking spray.
• Peel the sweet potatoes and yams and chop them into 1-inch pieces. In a blender, working in batches, purée the batatas and yams with the coconut milk until smooth, adding 1 1/3 cups water when blending to get a smooth mixture. Transfer the mixture to a large bowl.
• If using the raisins, soak them in warm water until plump, about 5 minutes. Strain well.
• Add the sugar, flour, nutmeg, vanilla and salt to the sweet potato mixture. Using a wooden spoon, stir the mixture until combined and no lumps remain.
• Pour the mixture into the prepared pan and bake until the pudding is caramelized on top, set at the edges and slightly wobbly in the center, about 1 1/2 hours. (Sprinkle with the raisins halfway through baking, if using.) Let cool.
• Cut the pudding into 20 pieces and serve at room temperature.

Steps:

• 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.

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 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:

• Put all ingredients together in a 5 by 9 by 2-inch baking dish. Bake in a preheated 350 degree oven, 1 to 1 1/2 hours. Stir 2 or 3 times to keep from burning. Bake until brown on top.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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:

• In a large bowl, beat the potatoes, cream, egg yolks, lemon juice, lemon zest and spices until smooth. Fold in 2/3 cup coconut., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., With a spatula, stir a fourth of the egg whites into sweet potato mixture until no white streaks remain. Fold in remaining egg whites until combined., Transfer to a greased 11x7-in. baking dish. Sprinkle with almonds and remaining coconut. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.