Belize Style Sweet Potato Pudding Recipes

SWEET POTATO PUDDING

Steps:

• Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender. , Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange zest, pumpkin pie spice, vanilla and salt until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.

SWEET POTATO PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
• Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
• In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
• Bake in preheated oven 40 minutes.

ALL-TIME FAVORITE SWEET POTATO PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

SWEET POTATO PUDDING

Steps:

• Peel cut and grate sweet potatoes and place in a large mixing bowl. Add dark sugar, flour and raisins. Combine Grace Coconut Milk Powder with water, mix well and add to the sweet potato mixture. Add melted margarine,nutmeg,salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well. Scrape mixture into a greased 10inch baking tin. Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 - 1 3/4 hours.Note:5 pounds sweet potato will yield 12 cups when grated.

SWEET POTATO PONE (BELIZE)

Steps:

• Preheat oven to 350°F. Beat potatoes, sugar and coconut milk in large bowl with electric mixer on medium speed until sugar is completely dissolved. Add evaporated milk, ginger and vanilla; mix until well blended.
• Spoon into greased 13x9-inch baking dish.
• Bake 1 hour or until center is set. Sprinkle with the coconut. Serve warm or cold. Cover and refrigerate any leftovers.

SWEET POTATO PONE AKA POTATO POUND OF BELIZE

Steps:

• Grease a 9x13 pyrex dish.
• Preheat oven to 450.
• Wash, peel, and grate sweet potatoes.
• In large bowl, combine sweet potatoes, ginger, raisins, cinnamon, sugar and vanilla.
• Mix well.
• Add milk and butter; stirring to incorporate throughout mixture.
• Pour into pyrex dish.
• Bake on the bottom shelf of your oven for 30 minutes.
• Lower oven temperature to 350.
• Move dish to top shelf.
• Cook for an additional hour until top is brown, knife comes out clean.
• The top will look very sticky.

BELIZEAN BREAD PUDDING

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, butter, raisins, vanilla extract, nutmeg, and cinnamon and mix well; fold in bread. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.