SPICED SWEET POTATO PUDDING
One of my favorite fall desserts, this treat's rich flavors are well-suited to the chillier months. I like to serve it over a slice of pound cake or a scoop of vanilla ice cream. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 418 calories, Fat 15g fat (6g saturated fat), Cholesterol 115mg cholesterol, Sodium 309mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 4g fiber), Protein 8g protein.
SWEET POTATO RICE PUDDING
This yummy dessert is so decadent yet so healthy! I never would have thought of putting these ingredients together, but they are all old favorites! Recipe & photo: prevention.com
Provided by Ellen Bales
Categories Puddings
Time 2h50m
Number Of Ingredients 11
Steps:
- 1. Stir rice and vegetable oil spread into a slow cooker coated with cooking spray.
- 2. Puree the sweet potatoes, coconut, coconut milk, brown sugar, cinnamon, and allspice in a blender.
- 3. Transfer to cooker and add apricots, almond milk, and cream. Stir.
- 4. Cover. Cook on HIGH setting, stirring halfway through, for 2 to 2-1/2 hours, or until creamy. Serve with a dollop of whipped cream sprinkled with cinnamon.
VEGAN SWEET POTATO-RICE PUDDING
This vegan pudding makes a great breakfast or snack.
Provided by Elena Coleman
Categories Rice Pudding
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Remove sweet potatoes from the oven and remove skin when cool enough to handle.
- Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 45.7 g, Fat 2 g, Fiber 5 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 96.4 mg, Sugar 7.7 g
RICE COOKER SWEET POTATO PUDDING
Got the new rice cooker/steamer and had to try out this recip that came with it. I love sweet potato pudding. This makes it so simple
Provided by TishT
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Purée sweet potatoes in a food processor or blender.
- Add remaining ingredients, except water, and process until smooth.
- Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray.
- Fill about 3/4 full with sweet potato mixture.
- Cover each cup with foil, crimping closed.
- Place steamer plate in rice cooker and pour in water.
- Arrange baking cups on steamer plate.
- Bring water and cider to a boil, cover rice cooker and cook about 20 minutes.
- Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 197.6, Fat 8.4, SaturatedFat 4.4, Cholesterol 125.5, Sodium 144, Carbohydrate 26.7, Fiber 1.5, Sugar 18.7, Protein 4.6
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
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
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