Sweetpotatopuddingstepbystep4kids Recipes

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SWEET POTATO PUDDING



Sweet Potato Pudding image

"I've made this recipe for the holidays for years," says Boise, Idaho's Trisha Kruse. "I came up with this low-fat version and nobody noticed the difference!" Trisha's family prefers this dish served cold, but feel free to try it warm!

Provided by Taste of Home

Categories     Desserts

Time 2h30m

Yield 8 servings.

Number Of Ingredients 11

2 pounds sweet potatoes (about 4 medium)
1 cup fat-free milk
1/2 cup egg substitute
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup raisins
2 teaspoons grated orange zest
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
8 tablespoons fat-free whipped topping in a can

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.

Nutrition Facts : Calories 205 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

SWEET POTATO PUDDING II



Sweet Potato Pudding II image

A real southern tradition. Serve it for Thanksgiving! We always have it for the first game of the World Series.

Provided by KR

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h50m

Yield 6

Number Of Ingredients 12

4 cups grated raw sweet potato
½ cup white sugar
½ cup light corn syrup
1 ½ cups milk
⅓ cup melted butter
3 eggs, beaten
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup flaked coconut
½ cup chopped pecans
½ cup raisins

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
  • Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
  • Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.

Nutrition Facts : Calories 513.9 calories, Carbohydrate 75 g, Cholesterol 125 mg, Fat 22.6 g, Fiber 5.2 g, Protein 8.5 g, SaturatedFat 10.4 g, Sodium 394.5 mg, Sugar 43.7 g

SWEET POTATO SHEPHERD'S PIE



Sweet Potato Shepherd's Pie image

Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 50m

Yield 4

Number Of Ingredients 10

1 ½ pounds sweet potatoes, peeled and chopped
2 tablespoons soft, non-hydrogenated margarine
¼ teaspoon fresh ground pepper
2 teaspoons Spectrum® Canola Oil
1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
1 green pepper, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup Imagine® Low Sodium Organic Vegetable Broth
1 cup combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In pot of boiling water, cook potatoes for about 15 minutes or until tender.
  • Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
  • In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
  • Stir in flour and cook, stirring, for 1 minute.
  • Add stock to skillet; bring to a boil.
  • Add peas, corn, carrots, and remaining ground pepper.
  • Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  • Bake in the preheated oven for about 15 minutes or until bubbly around edges.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g

SWEET-POTATO PUDDING



Sweet-Potato Pudding image

This dairy-free 'pudding' has plenty of complex carbohydrates to keep you up and running until lunchtime. Not a morning person? Roast a sweet potato at 400°F for an hour when you're prepping dinner, and you're already halfway done with tomorrow's breakfast.

Provided by Shira Bocar

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 6

1 roasted sweet potato, skin removed
3 tablespoons unsweetened almond milk
2 tablespoons almond butter
Generous pinch cinnamon
Generous pinch kosher salt
Pomegranate arils, sliced almonds, and toasted unsweetened coconut flakes, for serving

Steps:

  • Combine sweet potato flesh (about 1 cup), almond milk, almond butter, cinnamon, and salt in a food processor and blend until smooth. Serve immediately with pomegranate arils, almonds, and coconut flakes or refrigerate in an airtight container up to 5 days.

BOURBON SWEET POTATO CASSEROLE



Bourbon Sweet Potato Casserole image

This bourbon sweet potato casserole is best for the holidays.

Provided by Marisa Hydrick

Categories     Sweet Potato Casserole

Time 55m

Yield 10

Number Of Ingredients 11

3 ½ cups chopped sweet potatoes
1 cup white sugar
½ cup butter, melted
¼ cup milk
¼ cup bourbon
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup brown sugar
⅓ cup all-purpose flour
⅓ cup butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Combine sweet potatoes, sugar, 1/2 cup melted butter, milk, bourbon, eggs, and vanilla in a bowl. Transfer to the prepared casserole dish.
  • Bake in the preheated oven for 25 to 30 minutes.
  • Meanwhile, mix pecans, brown sugar, flour, and 1/3 cup melted butter in a bowl; set aside.
  • Remove casserole from the oven and sprinkle pecan mixture over top. Return to the oven and bake until topping is golden brown, about 15 more minutes.

Nutrition Facts : Calories 460.5 calories, Carbohydrate 56.1 g, Cholesterol 78.4 mg, Fat 24.4 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 10.8 g, Sodium 157.4 mg, Sugar 44.1 g

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