Food recipes
Belize-Style Sweet Potato Pudding
Belize-Style Sweet Potato Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated sweet potato, raw, unprepared rai...
Belize-Style Sweet Potato Pudding
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sweet potato, raw, unprepared
raisins, seeded
oil, canola
vanilla extract
spices, ginger, ground
spices, cinnamon, ground
salt, table
Directions:
Preheat oven to 350F (175C).
Lightly oil an 8-inch-square baking dish, place on a baking sheet with a rim, and set aside.
In a large bowl, combine both coconut milks and sugar; stir until the sugar dissolves.
Add the remaining ingredients and stir well to combine.
Pour into the prepared baking dish and carefully transfer on the baking sheet to the center of the oven.
Bake 1 hour.
Reduce temperature to 250F (120C) and bake 1 more hour, or until a golden crust forms and a knife inserted halfway from the center comes out almost clean.
Let cool about 30 minutes before serving.
Serve warm or at room temperature (the pudding will firm as it cools).
Or cover and refrigerate completely cooled pudding up to 3 days and serve chilled.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sweet potato, raw, unprepared
raisins, seeded
oil, canola
vanilla extract
spices, ginger, ground
spices, cinnamon, ground
salt, table
Directions:
Preheat oven to 350F (175C).
Lightly oil an 8-inch-square baking dish, place on a baking sheet with a rim, and set aside.
In a large bowl, combine both coconut milks and sugar; stir until the sugar dissolves.
Add the remaining ingredients and stir well to combine.
Pour into the prepared baking dish and carefully transfer on the baking sheet to the center of the oven.
Bake 1 hour.
Reduce temperature to 250F (120C) and bake 1 more hour, or until a golden crust forms and a knife inserted halfway from the center comes out almost clean.
Let cool about 30 minutes before serving.
Serve warm or at room temperature (the pudding will firm as it cools).
Or cover and refrigerate completely cooled pudding up to 3 days and serve chilled.