"A new twist on the old standard of sweet potato pie but no crust. This has just a hint of orange flavor and is not overly sweet. You will love it! Great side dish for your Thanksgiving feast! If desired, top casserole with marshmallows and brown in oven." — TONIQ
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sweet potatoes, peeled and quartered
dark brown sugar
This is my recipe. I found using more potatos cuts back on the sweetness just enough.You can also make this ahead of time and just reheat.
When I tasted this before cooking, I found the flavor to be rather thin and unremarkable. So I added: molasses, lots of cinnamon, nutmeg, ginger and a smidge of rum. With these additions, it was excellent.
I love this dish but for health reasons I did a few things different. I boiled the potatoes first, then skinned them (the skins come off easier that way). I substitued Splenda for the white sugar and added 1/3 cup brown sugar. I also mixed in walnuts and used egg subsitute instead of the real things. For butter I used a Heart Smart brand of butter that really did taste like butter but was made largely with olive oil. The only thing I did allow for us was the miniature marshmellows but not too many. We ate this stuff like it was going out of style and we didn't feel bad afterward. :)
We have this every year for Thanksgiving, it's a staple. I do add a little cinnamon and nutmeg, also great with miniature marshmallows and crushed pecans as a topping before cooking!
Excellent dish! I made this for dessert and, after just one spoonful, my wife insisted "you gotta make this for my mother!" One change: I used 3 tbs butter instead of 1/2 cup.
I liked it, but it was far too sweet and became very clumpy. Don't know what I did wrong.
This was sooooo good, I couldn't stop myself from finishing it off after dinner.
Even my kids ate his one! It could be less sweet, but the orange flavor is fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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