Cathy's Sweet Potato Pudding

Cathy's Sweet Potato Pudding Recipe - A Delicious Dessert for Any Occasion

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Cathy's Sweet Potato Pudding is a delicious and comforting dessert that is perfect for any occasion. This recipe combines the natural sweetness of sweet potatoes with the richness of butter and eggs to create a decadent treat that will satisfy any sweet tooth.

History

This recipe has been passed down through generations in Cathy's family. It originated from her grandmother, who used to make it for special family gatherings and holidays. Over the years, Cathy has put her own spin on the recipe, adding her own unique touches to make it even more delicious.

Ingredients

1 lb (454 g) cooked and peeled sweet potatoes
1 cup sugar
0.5 cup melted butter
6 beaten egg yolks
1 tbsp grated lemon rind
0.25 tsp mace
1 cup orange juice
6 egg whites
0.25 cup sugar

How to prepare

Mash the sweet potatoes.
Add 1 cup of sugar and the melted butter.
Combine with beaten egg yolks, lemon rind, mace, and orange juice.
Beat the egg whites until stiff and fold into the sweet potato mixture.
Pour the mixture into a well-greased baking dish.
Sprinkle with 0.25 cup of sugar and bake in a 350°F (177°C) oven for 1 hour.

Variations

Add a sprinkle of cinnamon or nutmeg for extra warmth and flavor.
Top with chopped nuts or a drizzle of caramel sauce for added crunch and sweetness.

Cooking Tips & Tricks

Make sure to cook and peel the sweet potatoes before mashing them for the pudding.

- Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy texture.

- Grease the baking dish well to prevent the pudding from sticking.

- Sprinkling sugar on top before baking creates a crispy, sweet crust on the pudding.

Serving Suggestions

Serve Cathy's Sweet Potato Pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy texture.

- Folding the egg whites gently into the sweet potato mixture will help maintain the pudding's airy texture.

Ingredient Substitutions

You can use canned sweet potatoes instead of fresh if you're short on time.

- Margarine can be substituted for butter for a dairy-free option.

Make Ahead Tips

Cathy's Sweet Potato Pudding can be made ahead of time and stored in the refrigerator for up to 2 days before baking.

Presentation Ideas

Serve Cathy's Sweet Potato Pudding in individual ramekins for a more elegant presentation, or top with a sprinkle of powdered sugar for a decorative touch.

Pairing Recommendations

Pair Cathy's Sweet Potato Pudding with a hot cup of coffee or tea for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Cathy's Sweet Potato Pudding contains approximately 300 calories.

Carbohydrates

Each serving of Cathy's Sweet Potato Pudding contains approximately 40 grams of carbohydrates.

Fats

Each serving of Cathy's Sweet Potato Pudding contains approximately 15 grams of fat.

Proteins

Each serving of Cathy's Sweet Potato Pudding contains approximately 6 grams of protein.

Vitamins and minerals

Sweet potatoes are a great source of vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains eggs and butter, which may be allergens for some individuals.

Summary

Cathy's Sweet Potato Pudding is a rich and indulgent dessert that is high in carbohydrates and fats, but also contains essential vitamins and minerals.

Summary

Cathy's Sweet Potato Pudding is a classic dessert that is sure to please any crowd. With its rich and creamy texture and warm spices, it's the perfect treat for any occasion.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Cathy's Sweet Potato Pudding. It was a crisp fall day, and I had been invited over to my friend Cathy's house for a cozy dinner. As I walked into her kitchen, the warm aroma of cinnamon and nutmeg filled the air, and my mouth began to water in anticipation.

Cathy greeted me with a smile and a hug, and as we chatted and caught up, she began to pull out the ingredients for her famous sweet potato pudding. I watched in awe as she peeled and mashed the sweet potatoes, expertly adding just the right amount of brown sugar and spices to create a rich and fragrant filling.

As the pudding baked in the oven, Cathy regaled me with stories of how she had learned the recipe from her own grandmother, who had passed it down through the generations. She spoke of the memories she had of making the pudding with her grandmother as a child, and how it had always been a special treat during the holidays.

After what seemed like an eternity of waiting, Cathy finally pulled the pudding out of the oven, its golden crust glistening in the warm light. She scooped out a generous portion for each of us, topping it with a dollop of whipped cream and a sprinkle of cinnamon.

I took my first bite, and my taste buds exploded with the perfect combination of sweet and savory flavors. The creamy texture of the sweet potatoes melted in my mouth, while the subtle hints of cinnamon and nutmeg danced on my tongue. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make this pudding for myself.

Over the following weeks, I begged Cathy to teach me her recipe for sweet potato pudding. She graciously agreed, and we spent hours in her kitchen, peeling, mashing, and mixing until we had perfected the art of making the perfect pudding.

As I watched Cathy work her magic, I couldn't help but think of my own grandmother, who had passed away years before. She had been a wonderful cook, always creating delicious meals and treats for our family to enjoy. I remembered the hours we had spent together in her kitchen, learning the secrets of her recipes and the joy of creating something with love and care.

With each batch of sweet potato pudding that Cathy and I made together, I felt a connection to my grandmother and the generations of women who had come before me. I knew that this recipe would become a treasured tradition in my own family, a reminder of the love and memories that we shared around the kitchen table.

As the years passed, I continued to make Cathy's Sweet Potato Pudding for my own family and friends, sharing the recipe and the stories behind it with anyone who would listen. Each time I pulled the pudding out of the oven, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through the ages.

And so, as I sit here now, writing this story and thinking back on that first magical moment when I saw the recipe for Cathy's Sweet Potato Pudding, I am grateful for the love and friendship that brought it into my life. It is more than just a dessert, it is a connection to the past, a reminder of the joy that can be found in a simple recipe and a shared meal. And for that, I will always be thankful.