Sweet potato pudding

  • Preparation Time30 mins
  • Cooking Time50 mins
  • Serves8
  • DifficultyEasy

For the sweet potato pudding

560g baked sweet potatoes pulp, scooped from the skin
110g soft light or dark brown sugar
4 large eggs
80ml milk
30g unsalted butter, melted
2 tbsps pure vanilla essence
1 tbsp golden syrup
1 tbsp light or dark rum
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Praline topping, recipe follows

For the praline topping

100g chopped pecans
40g chopped crystallized ginger
55g packed light or dark brown sugar
30g unsalted butter, softened
For the sweet potato pudding:
1) Preheat the oven to 180C/Gas Mark 4. Grease a 1.5 litre baking dish.

2) With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.

3) Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools.

4) Serve warm or at room temperature.

For the praline topping:
1) In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.

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