Easy and Smooth Sweet Potato Pudding

Name: Easy and Smooth Sweet Potato Pudding
Cuisine: American
Ingredients: 1 medium Sweet potato (peeled); 70 to 80 grams Light brown sugar (caster sugar); 500 ml Milk; 4 Eggs; 100 ml Heavy cream (or whipped cream); 1 dash Vanilla extract; 60 grams ◆Granulated sugar; 1 tbsp to start + 1 tablespoon later ◆Water

cookpad.japan @cookpad_jp

I put together a creamy and enjoyable sweet potato pudding that's great for dessert.

If you use 70 g sugar, it's not too sweet. That's because I considered the sweetness of the caramel.
Adjust to 80 g of sugar if your sweet potatoes aren't too sugary.
The pudding will turn out to be too dense if your sweet potato is extra large. That's why I recommend you use about 250 to 300 g. Recipe by twinflower

I put together a creamy and enjoyable sweet potato pudding that's great for dessert.

cookpad.japan @cookpad_jp

I put together a creamy and enjoyable sweet potato pudding that's great for dessert.

Saved

Ingredients

1 mediumSweet potato (peeled)
70to 80 grams Light brown sugar (caster sugar)
500 mlMilk
4Eggs
100 mlHeavy cream (or whipped cream)
1 dashVanilla extract
60 grams◆Granulated sugar
1 tbspto start + 1 tablespoon later ◆Water

Saved

Steps

1

Heat the ◆ granulated sugar and 1 tablespoon of water in a pot. Shake to caramelize, and turn the heat off when golden brown. Now add the other 1 tablespoon of water.
2

Grease the pan or tin with melted butter (unlisted) and pour in the caramel. I used two small cake pans.
3

Peel the sweet potatoes and soak in water to remove any scum. Then add them to a pot of water and boil. Cook until a chopstick goes through a piece easily (reduce any excessive water). If you'd like, you could microwave the potatoes instead.
4

Add light brown sugar into the milk. Heat to dissolve the sugar, but take care not to boil.
5

Put the sweet potatoes into a food processor or a blender. Add milk in batches and blend until smooth.
6

Combine the smooth sweet potato, eggs, and the rest of the milk. Mix well.
7

Also add heavy cream and the vanilla extract. Add some rum if you'd like.
8

Pass through a strainer. This makes it really smooth Preheat oven to 160℃. Boil some water to use as a hot bath later.
9

Pour carefully into the pan. You could also use ramekins or cups.
10

Cover with aluminum foil to prevent the pudding getting hard and losing its creamy texture.
11

Fill a flat container or a cooking sheet with hot water. Steam-bake in 160℃ oven. The water should ideally be as high as the pudding mixture.
12

Bake 30 to 40 minutes when using ramekins, and 50 to 60 minutes when using cake pans.
13

It should jiggle a bit when shaken. Chill to harden completely.
14

If you whip up half of the remaining heavy cream, it goes really well with the pudding.
15

Caramel tablets really come in handy when using small containers. Easy and Homemade! For pudding Caramel tablets.
https://cookpad.wasmer.app/us/recipes/144907-easy-homemade-caramel-tablets-for-custard-pudding

Easy & Homemade! Caramel Tablets for Custard Pudding