Rice Cooker Sweet Potato Pudding Recipes

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.

VEGAN SWEET POTATO-RICE PUDDING

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Remove sweet potatoes from the oven and remove skin when cool enough to handle.
• Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.

SWEET POTATO RICE PUDDING

Steps:

• 1. Stir rice and vegetable oil spread into a slow cooker coated with cooking spray.
• 2. Puree the sweet potatoes, coconut, coconut milk, brown sugar, cinnamon, and allspice in a blender.
• 3. Transfer to cooker and add apricots, almond milk, and cream. Stir.
• 4. Cover. Cook on HIGH setting, stirring halfway through, for 2 to 2-1/2 hours, or until creamy. Serve with a dollop of whipped cream sprinkled with cinnamon.

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.

RICE COOKER SWEET POTATO PUDDING

Steps:

• Purée sweet potatoes in a food processor or blender.
• Add remaining ingredients, except water, and process until smooth.
• Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray.
• Fill about 3/4 full with sweet potato mixture.
• Cover each cup with foil, crimping closed.
• Place steamer plate in rice cooker and pour in water.
• Arrange baking cups on steamer plate.
• Bring water and cider to a boil, cover rice cooker and cook about 20 minutes.
• Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more.
• Serve chilled or at room temperature.