Spiced Yam Pudding Recipes

Steps:

• In a large bowl, beat the first 8 ingredients until well-blended. Pour into a greased 3-qt. slow cooker. Sprinkle with pecans. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Serve with pound cake if desired.

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:

• Peel sweet potatoes and slice 1/8 inch thick. Cook in water to cover; bring to boil and cook until potatoes are fork tender, about 10 minutes.
• In food processor, process the potatoes slightly; add remaining ingredients (except crème fraîche) and process until smooth. (If processor is small, work in batches.)
• Place mixture in greased baking dish and refrigerate for 2 or 3 days or freeze for longer.
• To serve, bring to room temperature and bake in 350-degree preheated oven for 30 to 40 minutes. Dot with creme fraiche, if desired.

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat yams and sugar in large bowl until smooth, about 3 minutes. Beat in eggs 1 at a time. Beat in orange peel, salt and spices, then half and half, orange juice and butter. Transfer yam mixture to prepared dish.
• Bake pudding until puffed and set in center, about 1 hour 15 minutes. Let stand 15 minutes. Serve warm.

Steps:

• Butter a 10 cup (2.5 L) casserole dish.
• Combine all dry pudding ingredients in a large bowl.
• Add raisins, then stir in milk and vanilla.
• Pour into casserole.
• Sauce: Reuse mixing bowl (no need to wash).
• Mix brown sugar, spices, vanilla, butter, and boiling water.
• Pour over pudding in casserole dish.
• DO NOT STIR.
• Bake, uncovered, in centre of oven for 30-35 minutes.
• Let stand 10 minutes before serving to thicken sauce slightly.

Steps:

• Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish.
• Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
• Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
• Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
• Add the eggs one at a time mixing well after each.
• Mix in the salt, spices, sugar and orange peel.
• Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
• Pour the mixture over the crumbs, smoothing the top.
• Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
• Bake, uncovered, in center of oven for one hour or until it is puffed and golden. A knife inserted into the center should come out clean. Let pudding rest for 20 minutes Cut into squares to serve.