Yesterday while Chris and I were hanging out watching TV and drinking 3.2 beer Kim announced that she was hungry for dessert. We just went shopping on Friday evening but there wasn’t really anything dessertish in the house so I scoured my brain for something I could come up with for her…
We had an extra sweet potato in the fridge from two weeks before that I had planned on using early this week for dinner and knew that I could probably come up with something from that. A quick Google search for “sweet potato” dessert came up with this link of Sweet Potato Dessert Recipes of which I decided, quickly, on one for Sweet Potato Pudding.
Now, as soon as I told Kim that I would be making this sweet treat to attempt to satisfy her need, she gave me a look like I was absolutely crazy. Even Chris shot me a glance of disbelief. Undaunted, I bolted to the kitchen and started getting ingredients together while asking Kim for her help — after all, this was for her benefit even if she wasn’t really interested at first.
Now, the recipe claims that prep time is only 15 minutes but it took us quite a bit longer than that, especially when Kim was using the KitchenAid (which is probably strong enough to blend an iPhone) to whip the egg whites into stiff peaks which took over 15 minutes alone. The cooking time is actually about 50 minutes (10 to cook the sweet potato in the microwave and 40 more to bake the final product) but the baking time was perfect.
While the concoction was baking in the oven, Kim decided that what we had was missing something. She scoured the Internet some more and decided that this recipe needed a topping. It would be great with caramel she decided and I piped up with, “well, that’s easy enough to make, it’s just melted sugar.” Another moment of Kim staring at me in disbelief before she said, “I don’t believe you,” and scoured some more before arriving at the conclusion that I was quite correct.
After 40 minutes it came out of the oven it looked and smelled just like pumpkin pie out of a can. Mmmm, the sweet smell of success. Now, I’m a huge pumpkin pie fan — well, the filling of it anyway as the crust is crap so this treat was absolutely perfect for me. It’s the best of pumpkin pie w/o the worst!
While the pudding cooled I began to work on the caramel. I had attempted to make this once before, as a young kid with nothing better to do in the afternoons after school but failed pretty miserably. I hoped that 15 years later I would be better off but even though it “worked” it certainly wasn’t like what I expected caramel to be. The final product tasted like caramel but acted like krazy-glue, attaching itself to your fillings while attempting to rip them out of your teeth.
We tried the caramel coated pudding and decided that future mouthfuls would be sans the melted and slightly burned sugar. Chris tried a little bit and took some home to Laura but we haven’t heard if they liked it as much as we did. As of today there isn’t that much left (heh) and I’m looking forward to making it again in the future.
Here’s a copy of the recipe in case the link above ever dies. Let me know how it goes for you — I promise that you won’t be disappointed:
INGREDIENTS:
* 2 eggs, separated, room temperature
* 1/4 cup butter or margarine
* 1/2 cup firmly packed light brown sugar
* 1/4 cup milk
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* dash ground ginger
* 1 cup mashed cooked sweet potatoes
PREPARATION:
In a medium mixing bowl, beat egg whites until stiff peaks form. Beat yolks in a separate bowl. In a mixing bowl, cream together butter and sugar; add well-beaten egg yolks, milk, salt, nutmeg, cinnamon, ginger, and sweet potatoes.
Fold in beaten egg whites. Turn mixture into a buttered 1 1/2-quart casserole. Bake at 350° for 40 minutes. Serve with cream or a caramel sauce. Serves 4.
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