OLD-FASHIONED SWEET-POTATO PUDDING
Prep: 10 min Bake: 1 hr
Cost per Serving: 43 cents
Atlanta food scientist Shirley O. Corriher says, "This
is my grandmother's recipe and it
reflects a traditional way of preparing sweet potatoes
that was popular among her
mother's generation." The potatoes are grated raw
(we used a food processor) and baked
as a custard, with ginger as the predominant flavor.
Planning Tip: The pudding can be made up to two days
ahead. To reheat, cover and bake
in a 325 F oven 35 minutes. Serve hot or at room temperature.
Cook's Tip: To keep the edges from getting overcooked
before the center is done, stir
twice before the custard sets.
2 pounds sweet potatoes (3 large), peeled and cut in
1 cup packed dark-brown sugar
1 cup packed light-brown sugar
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon ground ginger
6 tablespoons yellow cornmeal
2 large eggs
Yolks from 4 large eggs
2 tablespoons vanilla extract
2 cups heavy cream or evaporated milk (not skimmed),
1. Heat oven to 325 F. Grease a 2 1/2- to 3-quart, 2
1/2- to 3-inch-deep baking dish.
2. In food processor, finely chop sweet potatoes in
batches (you should have about 6
cups). Scrape into a large bowl.
3. Put remaining ingredients, except 1 cup of the cream,
into food processor and process
4. Pour over sweet potatoes. Add remaining cup of heavy
cream and stir until well
blended. Pour into prepared baking dish.
5. Bake 20 minutes, then stir mixture near edge to the
middle. Bake 15 minutes longer,
then stir again. Bake 25 to 30 minutes longer, until
top is lightly browned and custard is
firm. Serve hot or at room temperature.
* Serves 12. Per serving: 388 cal, 4 g pro, 54 g car,
18 g fat, 161 mg chol, 324 mg sod.
Exchanges: 1 starch/bread, 2 2/3 fruit, 3 1/2 fat
NOTE If you use evaporated milk instead of heavy cream,
you save 80 calories and
almost 12 grams fat per serving.