Sweet Potato Ginger Pudding Recipes

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 350 degrees F.
• Place the sweet potatoes in a large pot of water, cover the pot and bring to a boil. Remove the lid, lower the heat to medium and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and place them in a large bowl. Using a hand-held electric mixer, break up the potatoes. At low speed add the sugar, milk, cinnamon, allspice, nutmeg, cloves, eggs, salt to taste, and combine.
• Butter a 9-by-13-inch casserole dish and pour in the mixture. Smooth the top and bake until the pudding is set, 45 minutes to 1 hour.
• Cover the top of the pudding with marshmallows, change the oven temperature to the broil setting and cook until the marshmallows are brown and fluffy, 3 to 5 minutes.

Steps:

• Place the sweet potatoes in a large saucepan with water to cover. Bring to boil. Reduce the heat, cover & cook until tender, 30-40 minutes. Drain and let cool. Preheat oven to 350. Butter a 2 quart baking dish. Peel the cooled sweet potatoes and place in a food processor fitted with the metal blade. Process to a smooth puree. Transfer the puree to a large bowl and stir in the lemon zest, salt, and crystallized ginger. Then stir in the cream and add nutmeg to taste. In a separate bowl, beat the egg whites until soft folds form. Add about 1/4 of the beaten whites to the potato mixture and stir in well to lighten it. Gently fold in the remaining whites, being careful not to deflate the mixture. Spoon into the prepared baking dish. Bake until risen and slightly golden on top, 40-50 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
• With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
• Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
• In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
• Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Steps:

• Bring the water to the boil, and put in the sweet potato.
• When the water returns to the boil, add the ginger, and continue cooking until the potato is tender and cooked through.
• Add sugar and a little arrow starch, and allow it to dissolve completely. Then remove from the heat. Serve hot.
• P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.

Steps:

• Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, salt, and pepper; roast until fork-tender, about 35 minutes.
• In a large bowl, whisk together orange juice, oil, ginger, and mustard.
• Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.