Sweet Potato Pudding
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Sweet Potato Pudding
Servings 8 people
Ingredients
- 2 cans yams in syrup drained and reserve 1 cup of syrup
- 1 tbsp. vanilla extract
- 1 cup butter 2 sticks melted
- 1 cup half and half
- 1 banana smashed
- 1/4 cup maple syrup
- 1/2 tsp. kosher salt
- 1/4 cup reserved syrup from yams
Topping
- 1 cup brown sugar
- 2/3 cup flour
- 1/4 cup butter melted
- 1/2 cup pecans
- 1 10 oz. bag mini marshmallows
Instructions
- In a stand still mixer fitted with the paddle attachment, start adding the yams, and blend until smooth. Begin to add the rest of the ingredients, eggs, vanilla, butter,half and half, banana, maple syrup and salt. If the consistency is thick add some of the reserved syrup from the yams. Set aside. Place the sweet potato pudding in a 9x13 greased dish. Top with the topping (see below). Add the mini marshmallows if you are planning to serve immediately. Bake in a 350° F oven for 55 minutes. Serve with turkey at Thanksgiving. Bon Appetit.
- In a food processor with the blade attachment, add the brown sugar, flour, melted butter, and chopped pecans. When this topping is placed on the sweet potato, and top with the mini marshmallows.