Email to Brandon Johnstun      

Rice Cooker Sweet Potato Pudding

Source of Recipe

Submitted by Brandon Johnstun From Meals for You


Recipe Introduction

This is a good recipe that will let you use the rice cooker instead of getting your stove dirty, or heating up the kitchen. Here is a great way to use your left over sweet potatoes.

Recipe Link: www.mealsforyou.com

List of Ingredients

Tools

Rice cooker with steaming rack
Custard cups
Blender or food processor
Measuring cup
Measuring spoons, 1/8 Tsp, 1/4 Tsp, 1/2 Tsp
Vegetable spray
Tongs
Aluminum foil


Ingredients

1-1/4 C Cooked sweet potatoes
1/3 C Sugar
1/2 C Cream
2 Eggs
1/2 Tsp Ground cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Ginger
1/8 Tsp Cloves
1/8 Tsp Salt
1 C Water
1 C Apple cider




Recipe

Serves: 4
Time required: Prepare: 15 minutes Cook: 30 minutes
Difficulty: Easy


Directions

1. Purée sweet potatoes in a food processor or blender.

2. Add remaining ingredients, except water and cider, and process until smooth.

3. Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray.

4. Fill about 3/4 full with sweet potato mixture. Cover each cup with foil, crimping closed.

5. Place steamer plate in rice cooker and pour in water. Arrange baking cups on steamer plate.

6. Bring water and cider to a boil, cover rice cooker and cook about 20 minutes.

7. Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more. Serve chilled or at room temperature.



Serve with

Whipped cream.



Variations

*Add some cider to the mix, but take the same amount of cream.