Sweet Potato Pudding

Here is a perfect dessert for this time of year. Make sure to leave room to enjoy this tasty treat.


Ingredients:

1 & 1/2 pound sweet potatoes (about 1 -2 large)
3 eggs, lightly beaten
1 cup half and half
1/2 cup sugar
1/4 cup dark corn syrup
1/4 cup yellow cornmeal
2 tbl butter, melted
1 tbl vanilla
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup flaked coconut
3/4 cup chopped pecans

Directions:

1. Preheat oven to 300 degrees, lightly grease a 2 quart square baking dish.
2. Peel and coarsely shred the sweet potatoes ( about 4 cups). In a large bowl, combine eggs, half and half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in the sweet potatoes and 1/2 cup of the coconut and pecans (combined). Transfer to dish (if desired at this point, cover and chill up to 2 hours).
3. Bake uncovered 1 hour. Sprinkle with remaining coconut and pecans. Bake uncovered for an additional 30 minutes more, or until a knife inserted near center comes out clean.
4. Cool about 30 minutes on a wire rack before serving...serv warm.


***9 servings

Sweet Potato Crisp

This is another take on a sweet potato casserole, going into the fall holiday season. Pineapple adds to the sweetness and gives it a little tang...very nice.


Ingredients:

3 cans (29 oz ea) cut sweet potatoes, drained and mashed
1 can (8 oz) crushed pineapple, do not drain
1/2 cup (1 stick) butter, soft
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup packed light brown sugar

Directions:

1. Preheat oven to 400 degrees Coat 8 " square baking dish with non stick spray.
2. In large bowl, combine sweet potatoes, pineapple with juice, butter scinnamon and salt. Mix well and spoon into dish.
3. Bake for 30 minutes. Remove from oven & sprinkle with the brown sugar. Place baking dish back in oven for 5 minutes, or until sugar is browned.

***6 servings

Sweet Potato Suprise Balls

I found this recipe on line, tried it, and fell in love. It is a great twist on a traditional favorite. Try it, I bet you love it too.

Ingredients:

4 large sweet potatoes
2/3 cup packed brown sugar
2 tbl orange juice
1 tsp orange zest
1/2 tsp ground nutmeg
2 cups shredded, sweetened coconut
1/2 cup granulated sugar
1 tsp ground cinnamon
large marshmallow (enough for 1 per ball made)

Directions:

1. Preheat oven to 350 degrees.
2. Bake sweet potatoes until tender, then peel and mash.
3. Stir in brown sugar, orange juice, and nutmeg.
4. In separate bowl, toss coconut with ganulated sugar and cinnamon.
5. Press mashed sweet potatoes around a large marshmallow, creating a 2-3 inch diameter ball.
6. Roll balls in coconut mixture.
7. Bake 15 to 20 minutes...watching carefully the last few minutes....the expanding marshmallows can cause balls to burst open.

4-6 servings

Sweet Potato/Pecan Casserole

For as long as I can remember, my Mother's way of making sweet potatoes for the holidays was to melt butter and brown sugar in a pan, add sweet potato (or yams) cut in chunks, and cook through, and the butter & brown sugar gets all syrupy and sticky. Yummy! But, once I had a sweet potato casserole at a friend's dinner, and I fell in love...with the casserole. I added to the recipe....made it for my Mother, and now she asks ME to make it during the holidays now. Try it, you'll love it. You may even pass up the pumpkin pie for another helping of this casserole.

Ingredients for topping:

1 cup coarsely chopped pecans
1 cup packed light brown sugar
1/3 cup all purpose flour
3/4 stick of softened butter

Directions for topping:
In medium bowl, combine pecans, brown sugar, flour, and butter; until mixture is crumbly. Set
aside.

Ingredients for casserole:

2 cans (29 oz ea) sweet potatoes (or yams), drain well
1/2 stick softened butter
3/4 cup granulated sugar
2 eggs
1/2 cup evaporated milk
1 & 1/2 teaspoon vanilla
1/2 teaspoon salt

Directions for casserole:

1. Preheat oven to 350 degrees. Coat 13 X 9 casserole with non stick spray.
2. In large bowl, mash sweet potatoes (or yams) with electric mixer-about 2 minutes.
3. Add the butter, sugar, eggs, evap. milk, vanilla & salt, mix well another 2 minutes.
4. Spoon the sweet potato mixer into prepared casserole.
5. Spread the pecan topping evenly over top of the casserole.
6. Bake casserole for 45 to 50 minutes or until heated through and bubbly around the edges.

Serves approximately 8-10 and can easily be reheated if made the day before.