Sunday, October 17, 2010

Sweet Potato Pudding


1-1/2 lb. sweet potatoes (1 to 2 large) 3 eggs, lightly beaten 1 cup half-and-half or milk 1/2 cup sugar 1/4 cup dark corn syrup 1/4 cup yellow cornmeal 2 Tbsp. butter, melted 1 Tbsp. vanilla 1/2 tsp. ground nutmeg 1/4 tsp. salt 3/4 cup flaked coconut 3/4 cup chopped pecans Directions
1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred 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 sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer sweet potato mixture to prepared baking dish. Cover and refrigerate up to 24 hours. 2.Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. Makes 9 servings. To serve right away:Chilling step may be omitted Nutrition Facts

Servings Per Recipe 9 servings
Total Fat (g)16,
Saturated Fat (g)6,
Monounsaturated Fat (g)6,