Sweet Potato Pudding With Pecan And Gingersnap Topping Recipes

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SWEET POTATO PUDDING WITH PECAN AND GINGERSNAP TOPPING

Make and share this Sweet Potato Pudding With Pecan and Gingersnap Topping recipe from Food.com.

Provided by evelynathens

Categories     Yam/Sweet Potato

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 16



Sweet Potato Pudding With Pecan and Gingersnap Topping image

Steps:

  • Topping: Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. (DO AHEAD Can be made 1 day ahead. Keep chilled.).
  • Pudding: Preheat oven to 400°F Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. (DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.).
  • Preheat oven to 350°F Butter 13x9x2-inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.
  • Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

Nutrition Facts : Calories 306.9, Fat 11.9, SaturatedFat 4.7, Cholesterol 85.7, Sodium 240.7, Carbohydrate 45.5, Fiber 4.2, Sugar 17.4, Protein 6

3/4 cup coarsely chopped gingersnaps
1/2 cup toasted pecans, coarsely chopped
1/4 cup packed dark brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3 lbs red-skinned sweet potatoes, scrubbed (yams, about 3 large)
3/4 cup half-and-half cream
1/2 cup orange juice
2 tablespoons unsalted butter, melted
2 tablespoons packed dark brown sugar
2 tablespoons orange marmalade
1 3/4 teaspoons pumpkin pie spice
4 large egg yolks
5 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar

SWEET POTATO PUDDING II

A real southern tradition. Serve it for Thanksgiving! We always have it for the first game of the World Series.

Provided by KR

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h50m

Yield 6

Number Of Ingredients 12



Sweet Potato Pudding II image

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
  • Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
  • Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.

Nutrition Facts : Calories 513.9 calories, Carbohydrate 75 g, Cholesterol 125 mg, Fat 22.6 g, Fiber 5.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 394.5 mg, Sugar 43.7 g

4 cups grated raw sweet potato
½ cup white sugar
½ cup light corn syrup
1 ½ cups milk
⅓ cup melted butter
3 eggs, beaten
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup flaked coconut
½ cup chopped pecans
½ cup raisins

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.

Categories     Ginger     Dessert     Bake     Thanksgiving     Sweet Potato/Yam     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 20



Sweet-Potato Pie with Gingersnap Pecan Crust image

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
  • Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
  • Make filling:
  • Increase oven temperature to 400°F.
  • Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
  • While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
  • When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
  • Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
  • Serve warm or at room temperature.

For crust:
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
1/2 cup finely chopped pecans (2 ounces), toasted
2 tablespoons sugar
1/8 teaspoon salt
For filling:
2 lb sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup whole milk
1 tablespoon dark rum
1/2 teaspoon vanilla
Accompaniments: lightly sweetened whipped cream and toasted pecans
Special Equipment
a 10-inch glass or ceramic pie plate (6-cup capacity)

SWEET POTATOES WITH PECAN CRUMB TOPPING

My fave way to make sweet potatoes. Always requested to bring for Turkey day meals. The topping puts these above the rest!

Provided by F-16 momma

Categories     Lunch/Snacks

Time 40m

Yield 16 serving(s)

Number Of Ingredients 12



Sweet Potatoes With Pecan Crumb Topping image

Steps:

  • Preheat oven to 375°F.
  • Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly.
  • Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy).
  • Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray.
  • For topping: sprinkle marshmallows over top.
  • Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl.
  • Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes.
  • Bake for 30-40 min, or until golden brown.

2 1/4 lbs sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla
2 eggs
1 1/2 cups miniature marshmallows
1/4 teaspoon salt
1/2 cup flour
1/4 cup packed brown sugar
2 tablespoons chilled butter, cut into small pieces
1/2 cup pecans, chopped

ALL-TIME FAVORITE SWEET POTATO PUDDING

A great dish to go with Thanksgiving dinner.

Provided by Mekell

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 10



All-Time Favorite Sweet Potato Pudding image

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.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 g

1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
¼ cup melted butter
2 teaspoons lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon salt

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