Has anyone got a recipe for sweet potato pudding? I used to work with a West Indian lady who made a mean one!?

I would like a sweet recipe not savoury (it used to be similar to an old fashioned Engish bread pudding.Has anyone got a recipe for sweet potato pudding? I used to work with a West Indian lady who made a mean one!?
Sweet Potato Pudding recipe


2 cups sweet potato, grated


1/4 cup brown sugar


2 small eggs, beaten


1/2 teaspoon cloves


1/2 teaspoon allspice


1/3 teaspoon cinnamon


1/2 cup milk


1/3 cup orange juice


1/3 cup butter, melted*





Butter a baking dish and preheat oven to 350 degrees F.





Combine all ingredients and pour into the dish. Bake for one hour.





*Using real butter will give the best results.


You can add marshmallows to the top, or pecans to the mixture, or any thing you want to suite your fancy. I some times sub some Bourbon whiskey. I pour a bit of the whiskey in my measure cup, then add the orange juice to make my 1/3 cup. Good LuckHas anyone got a recipe for sweet potato pudding? I used to work with a West Indian lady who made a mean one!?
Sweet Potato Pudding





INGREDIENTS


6 large sweet potatoes, peeled and quartered


1/2 cup butter, melted


2/3 cup dark brown sugar


2/3 cup white sugar


4 eggs, beaten


2/3 cup orange juice


2 teaspoons vanilla extract


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.


Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.


In a large bowl, combine 2 cups mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla until smooth. Pour into prepared dish.


Bake in preheated oven 40 minutes





This recipe is very easy but tasty!!! Hope you enjoy!!!
Try the following, hopefully you will like them





Sweet Potato Pudding


4 medium sweet potatoes, baked and peeled (about 2 pounds)


3 eggs


1 cup milk


1/8 teaspoon grated nutmeg


1/2 teaspoon ground cinnamon


1 cup pecan pieces


1 cup (packed) light brown sugar


2 tablespoons Steen's 100% Pure Cane Syrup


1/4 teaspoon salt


1/4 teaspoon vanilla extract


2 tablespoons bourbon


1/2 stick (4 tablespoons) butter, softened





1. Preheat the oven to 350掳 F.





2. Mash the potatoes in a mixing bowl, until smooth. Add the eggs and milk and mix well. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well.





3. Pour the mixture into 1 1/2-quart round baking dish.





4. Combine the remaining 1/2 cup pecans and the remaining 1/2 cup brown sugar with the butter and mix well. Dot the top of the potato mixture with spoonsful of the butter mixture. Bake for about 45 minutes, or until bubbly.





or Sweet potato pudding


陆 sweet potato, peeled and diced


knob of butter


55g/2oz caster sugar


1 lime, zest only


55g/2oz caster sugar


55g/2oz butter


55g/2oz self-raising flour


1 egg


1 lime, zest only


drizzle of cream, to serve





Method


1. Bring a pan of water to the boil and cook the potato for 6-8 minutes or until tender. Drain.


2. Melt a knob of butter into two blini pans (or a very small frying pan). Add the sugar and lime zest and heat gently to caramelise.


3. Add the cooked sweet potato to the pans and heat for 3-4 minutes.


4. Meanwhile, cream together the sugar and butter in a food processor. Add the flour, egg and lime zest and blend together to combine.


5. Pour the mixture into the pans with the potato and then transfer to the oven.


6. Bake for 10-12 minutes, or until golden brown.


7. Remove from the oven, turn out onto serving plates and drizzle with cream to serve.





or Sweet potato steamed pudding





30g/1oz unsalted butter, for greasing


110g/4oz self-raising flour


110g/4oz caster sugar


110g/4oz unsalted butter


2 eggs


陆 sweet potato, diced and boiled until soft


2.5cm/1 inch piece of ginger, peeled and finely chopped


For the ginger syrup


110g/4oz caster sugar


5cm/2 inch piece of ginger, peeled and finely chopped


1 orange, peeled and segmented, to serve





Method


1. Grease a small pudding basin with butter.


2. Place the flour, sugar, butter, eggs and sweet potato into a food processor. Blitz together until smooth and combined.


3. Pour the mixture into the bowl and cover with cling film.


4. Place in the microwave and cook on HIGH for four minutes.


5. To make the ginger syrup, gently heat the sugar in a heavy-based pan and cook over a low heat until dissolved and a caramel has formed. Add the chopped ginger, shaking the pan until it is well coated in the caramel.


6. Turn out the sponge pudding onto a serving dish and drizzle the ginger syrup over.


7. Garnish with the segmented orange and serve.
Sweet potato pudding





2 pounds sweet potatoes, roasted


3 eggs


1 cup heavy cream


Pinch of grated nutmeg


1/2 teaspoon ground cinnamon


1 cup pecan pieces


1 cup (packed) light brown sugar


2 tablespoons Steen's 100 percent Pure Cane Syrup


Pinch of salt


1/4 teaspoon pure vanilla extract


2 tablespoons bourbon


1/2 cup flour


1/2 cup flaked coconut


1/2 stick (4 tablespoons) butter, softened





Preheat the oven to 350 degrees. Peel and mash the potatoes in a mixing bowl, until smooth. Stir in the eggs and cream. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2 quart greased round baking dish. Combine the remaining pecans, remaining brown sugar, flour, coconut and butter. Using your hands, mix the ingredients until the mixture resembles a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot.


http://www.foodnetwork.com/food/recipes/鈥?/a>
im not sure of the one your looking for, but this is my recipie...





Sweet Potato, Pear and Pineapple Bread Pudding





INGREDIENTS


1 cup sour cream


3/4 cup whole milk


2/3 cup superfine sugar


3 eggs, beaten


1 tablespoon baking powder


1 teaspoon vanilla extract


1 teaspoon ground ginger


1 cup chopped canned pears


1 cup canned crushed pineapple, drained


1 (16 ounce) can sweet potatoes, drained and cut into chunks


4 cups French bread cubes





1/3 cup packed light brown sugar


1/4 cup all-purpose flour


1 teaspoon freshly grated orange zest


1/4 cup unsalted butter, melted


1 cup chopped pecans


DIRECTIONS


Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.


In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.


In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.


Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.
http://www.astray.com/recipes/?search=pi鈥?/a>





that link takes you to a list of recipes - and about half way down are lots of sweet potato pie recipes





hopefully one is the one you are looking for!!





here are a couple





Sweet potato meringue pie


Categories: Pies


Yield: 1 Servings


2 pounds Sweet potatoes; (4 medium)


1 鈪?cup Half-and-half


陆 cup Sugar


2 large Eggs


1 录 teaspoon Cinnamon


录 teaspoon Ground allspice


录 teaspoon Freshly grated nutmeg


陆 teaspoon Salt


Pastry dough for 1 crust 9 to 10 inch pie


3 large Egg whites


戮 cup Sugar


Confectioners' sugar





FOR FILLING FOR MERINGUE Make filling: Preheat oven to 400F. and line a baking sheet with foil. Prick potatoes and bake on baking sheet in middle of oven 1 to 1 1/4 hours, or until very soft. Cool potatoes until they can be handled and scoop out enough flesh to measure 2 cups, reserving any remaining flesh for another use. In a blender or food processor puree potatoes with remaining filling ingredients until smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding. On a lightly floured surface roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9- to 10-inch (1-quart) glass pie plate, crimping edge decoratively. Chill shell 30 minutes. Preheat oven to 375F. with a baking sheet on middle rack. Pour filling into shell and bake on heated baking sheet in oven 1 hour, or until filling is set but center still shakes, slightly. (Filling will continue to set as pie cools.) Cool pie on a rack. Pie may be prepared up to this point 1 day ahead and chilled, covered loosely. Bring pie to room temperature before proceeding. Preheat oven to 450F. Make meringue: In a metal bowl set over a saucepan of simmering water stir together whites and sugar until sugar is dissolved. Remove bowl from pan and with an electric mixer beat meringue on high speed until it holds stiff, glossy peaks. Transfer meringue to a pastry bag fitted with a large star tip and pipe tall pointed mounds close together, covering pie. Bake pie in middle of oven until meringue is golden brown, 4 to 5 minutes. Just before serving, dust pie lightly with confectioners' sugar. Serve warm or room temperature. The lull between the main course and dessert is the best time to top the sweet potato pie with meringue and brown it. If you do this this several hours ahead, be aware that the meringue will most likely weep.








Sweet potato pie topped with rum whipped cream


Categories: None


Yield: 8 servings


1 9-inch pre-made pie crust


录 teaspoon Cloves; ground


陆 cup Sugar


录 teaspoon Allspice


录 cup Molasses


2 cup Pureed sweet potatoes


1 pinch Salt


1 cup Half %26amp; Half


1 tablespoon Lemon juice


2 cup Whipped cream


3 Eggs; separated


1 陆 teaspoon Light rum or rum flavored syrup/substitute


陆 teaspoon Cinnamon





Cost: $ - Preparation Time: 20 minutes Difficulty Level: 3 - Servings: 8 (one 9-inch pie) 1. Preheat the oven to 425F. 2. Place the pie crust in the pie pan. 3. Combine the sugar, molasses, salt, lemon juice, egg yolks and all the spices; beat until smooth. 4. Beat in the sweet potato puree and the Half %26amp; Half. 5. Beat the egg whites until stiff peaks form. Fold the egg whites into the sweet potato mixture. Pour into the prepared pie shell. 6. Bake for 10 minutes. 7. Reduce the oven temperature to 350F and bake until the custard is set (about 35-40 minutes). 8. Add rum (or rum flavoring) to the whipped cream. 9. Serve the pie garnished with the rum flavored whipped cream