Puddings · Vegetables / Side Dishes

Pre-Thanksgiving: Sweet Potato Pudding

Since we won’t be at home for the actual Thanksgiving day eating festival, I went a little crazy last week and had a “Pre-Thanksgiving” dinner. It was an epic success for several reasons:

1. There was no pressure for everything to be perfect.

2. There was no pressure for everything to be perfect.

3. There was no pressure for everything to be perfect.

See my point? The actual holiday can be so stressful, but not this time. This time it was easy, relaxed, and as an added bonus, the food was outstanding. I have my “traditional” sides that I make every year, but I always go out of my way to add something new and different. I saw this recipe on Serious Eats last week, and considering the fact that I recently secured a large bag of sweet potatoes from Costco, I knew this was one to try right away.

I made a few changes to utilize what I had on hand, and I can tell you this has definitely moved into my “traditional” side dish category.

It was that good and I can’t wait to make it again.

Sweet Potato Pudding – adapted from Serious Eats

5 pounds sweet potatoes, scrubbed
One 8-ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
11/4 cups granulated sugar (next time I would use less – like 3/4 cup)
1/2 cup packed light brown sugar
5 large eggs
1/4 cup milk
1 tablespoon fresh orange juice
1/2 cup crushed canned pineapple
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Oatmeal topping – adapted from Katrina (Baking and Boys)
1/2  cup plus 1 tablespoons packed light brown sugar
6 tablespoons all purpose flour
1/8 teaspoon freshly grated nutmeg
4  1/2 tablespoons unsalted butter, cold and cut into pieces
3/4 cup old-fashioned oats
In a medium sized bowl, combine the brown sugar, flour, nutmeg and oats.  Add the butter, and use your fingers to blend it together until it is well combined. Set in the refrigerator until ready to use.
For the pudding:
Coat the bottom and sides of a 9x13x2-inch baking pan with nonstick spray and set the pan on a baking sheet.

Arrange the oven rack in the lower third of the oven. Preheat the oven to 400ºF. Line a rimmed baking sheet with foil. Bake the potatoes in the oven until fork tender, 50 to 55 minutes. Let cool until easy enough to handle. Peel the potatoes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the potatoes and beat until smooth. Add the butter and beat until smooth, about 3 minutes. Add the granulated sugar and brown sugar and beat until blended. Add the eggs, 1 at a time, beating until incorporated. Add the milk, orange juice, pineapple, vanilla, nutmeg, and cinnamon and beat until the pudding batter is smooth. Pour into the prepared pan and top with the oatmeal topping.

Bake in the middle of the oven until the pudding is set in the center, 45 to 50 minutes. Transfer the pudding to a wire rack to cool for 15 minutes before serving. Serve at room temperature or cold.


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