Caramelized Sweet Potato Pudding
Today we bring you a dessert made with sweet potatoes, an ingredient we often use as a side dish for roasted meat, fried, in gnocchi, or to make jam. Today's recipe is a delicious caramelized sweet potato pudding, with a soft texture very similar to bread pudding and a special...
Ingredients
For the pudding
sweet potatoes1kg
eggs6
sugar6tbsp
vanilla essence1tsp
For the caramel
- sugar250g
Nutrition (per serving)
Calories
201.3kcal (10.06%)
Protein
1.3g (2.62%)
Carbs
48.0g (17.45%)
Sugars
31.3g (62.5%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Caramelized Sweet Potato Pudding
Prepare the caramel
- Step 1
Place the sugar in a skillet over low heat. Once melted and golden, use it to coat the inside of a loaf pan. Set aside.
Cook the sweet potatoes
- Step 1
Wash the sweet potatoes thoroughly and place them, unpeeled, in a large pot. Cover them with water and cook until tender.
Peel and mash
- Step 1
Remove the sweet potatoes from the water and peel them while still hot. Mash them into a smooth, homogeneous puree. Add the sugar to the sweet potato puree and mix well.
Prepare the egg mixture
- Step 1
Separate the egg yolks from the whites.
- Step 2
Once the sweet potato puree has cooled, add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla essence.
Whip the egg whites
- Step 1
Beat the egg whites until stiff peaks form. Gently fold them into the sweet potato mixture using soft, folding motions to maintain the airiness.
Bake
- Step 1
Pour the sweet potato pudding mixture into the caramel-coated mold. Bake in a water bath in a preheated oven at 200°C (400°F) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and chill
- Step 1
Remove the pudding from the oven and the water bath. Let it cool to room temperature, then refrigerate for about three hours.
Nutrition (per serving)
Nutrition (per serving)
Calories
201.3kcal (10.06%)
Protein
1.3g (2.62%)
Carbs
48.0g (17.45%)
Sugars
31.3g (62.5%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the sweet potatoes are cooked until very tender to achieve a smooth puree.
When folding in the egg whites, use gentle motions to avoid deflating the mixture.
For easier unmolding, run a knife around the edges of the pudding before inverting it onto a plate.
FAQS
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes, but make sure to drain them well and adjust the sugar quantity as canned sweet potatoes may already be sweetened.
What is a water bath (bain-marie)?
A water bath is a method of baking where the baking dish is placed in a larger pan filled with hot water. This helps to evenly distribute heat and prevent the pudding from cracking.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance and store it in the refrigerator. Unmold it just before serving.
What can I serve with this pudding?
You can serve the pudding on its own or with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
How do I know when the pudding is done baking?
The pudding is done when a toothpick inserted into the center comes out clean and the top is set.
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North Terrace, Adelaide, South Australia, 5000
Australia