Sweet Potato Pudding with Nuts
Budín de Camotes con NuezAlicia Franyuti, owner of the Hacienda de las Flores in San Miguel de Allende, planned several meals for my culinary group when we stayed at her charming hotel. This sweet potato pudding was one of the desserts prepared by her kitchen staff.
Ingrediënten
Makes 6 servings
- 2 pounds orange-skinned sweet potatoes often labeled yams, scrubbed but not peeled
- ¼ cup honey
- 2 tablespoons dark brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 large eggs beaten
- ½ cup chopped pecans or walnuts
- Brown Sugar Syrup
- Sweetened Whipped Cream optional
Instructies
- Preheat the oven to 400°.
- Grease an 8-inch square baking dish.
- Cut the yams crosswise into 1-inch rounds.
- Bring a 3-quart saucepan of water to boil and cook the yams until tender, about 20 minutes.
- Drain.
- While the yams are still warm, but cool enough to handle, peel and put in a large bowl.
- Mash well with a potato masher.
- Stir in the honey, brown sugar, butter, vanilla, and salt.
- Add the eggs and mix very well.
- Transfer to the prepared baking dish.
- Sprinkle the nuts over the top.
- Bake until a tester inserted in the center comes out clean, 20 to 25 minutes.
- Meanwhile, prepare syrup and keep warm.
- Prepare whipped cream, if using.
- Then, when pudding is done, serve it warm in small dessert bowls with warm syrup spooned over the top.
- Add a dollop of whipped cream, if desired.
- Any remaining sugar syrup will keep, refrigerated, in a covered container indefinitely.
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