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Sweet Potato Pudding




Source of Recipe


Mollie Katzen's Sunlight Café


List of Ingredients




Yield: 6 servings

Preparation time: 10 minutes (once the sweet potato is cooked), plus 35 to 40 minutes to bake

Nonstick spray

1 1/2 cups cooked, mashed sweet potato

1/2 teaspoon salt (scant measure)

1/4 cup (packed) light brown sugar

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon powdered ginger

4 large eggs, lightly beaten

1 1/2 cups milk

1 teaspoon vanilla extract

Optional Accompaniments

Squeezable lime wedges

Blackberries (fresh or frozen, defrosted if frozen)

Recipe



1. Half-fill a 9- by 13-inch pan with water and place it on a rack in the center of the oven. Then preheat the oven to 350°F. Lightly spray six 6-ounce ramekins with nonstick spray.

2. Place the mashed sweet potato in a medium-sized bowl, sprinkle in the salt, sugar, and spices, and continue to mash until very smooth. Slowly pour in the beaten eggs and mix until they are completely blended in. Pour in the milk and vanilla extract and mix until everything is uniformly combined.

3. Spoon the pudding into the prepared ramekins, distributing it equally among the 6 cups. Gently place the ramekins in the panful of hot water in the oven.

4. Bake for 35 to 40 minutes, or until a knife inserted all the way into the pudding--about halfway between the edge and the center of each ramekin--comes out clean. (The center might still be soft, but it will continue to cook after it comes out of the oven.) Carefully remove the pan from the oven, then take out the ramekins one by one and place them on a rack to cool. (A well-fitting oven mitt is very useful for this sometimes-awkward process.)

5. Cool to room temperature or chill before serving. This pudding tastes best at room temperature or cold, with some fresh lime juice squeezed onto each serving and a few choice blackberries on top.