Spiced Sweet Potato Pudding
Updated Feb. 27, 2024
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds sweet potatoes
- 3eggs
- 3tablespoons maple syrup
- 1¼teaspoon ground cardamom
- ¼teaspoon ground cloves or to taste
- Salt to taste
- 4teaspoons lemon juice
- 1tablespoon grated lime rind
- 4tablespoons regular or low-fat sour cream
- Creme fraiche for topping, optional
Nutritional analysis per serving (8 servings)
202 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 5 grams protein; 475 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel sweet potatoes and slice ⅛ inch thick. Cook in water to cover; bring to boil and cook until potatoes are fork tender, about 10 minutes.
- Step 2
In food processor, process the potatoes slightly; add remaining ingredients (except crème fraîche) and process until smooth. (If processor is small, work in batches.)
- Step 3
Place mixture in greased baking dish and refrigerate for 2 or 3 days or freeze for longer.
- Step 4
To serve, bring to room temperature and bake in 350-degree preheated oven for 30 to 40 minutes. Dot with creme fraiche, if desired.
Private Notes
Comments
I made this for Thanksgiving with no changes. The flavor is wonderful and it was loved by all, but I would reduce the amount of cardamom to 1 tsp. the next time I make it. I couldn't find creme fraiche, so I served it with sour cream thinned with a little cream. Delicious!
This is also perfectly delicious without any maple syrup or sour cream - the grated lime zest is genius to bring bright note and cut the sweetness of the potato. I think cardamom is fine as is, I even added more, but taste to your liking. I also mistook my jar of allspice for cloves to no ill effect:) I will top with candied pecans tomorrow and bake after bird comes out - made this last year without pecans exactly per recipe and it was a big hit! A nice change from cloying sweet potato dishes.
What size baking dish?
does it need to be refridgerated? or is that just if you're not going to serve it?
Has anyone made it the day before serving, not waiting the 2-3 days?
Absolutely amazing!! Low added sugar and a nice spice finish ensure that this dessert is a winner for everyone at the table. I made this for my partner recently (a sweet potato fanatic), and they were delighted by the mix of spices! My only tweak for next time might be for a dash of nutmeg, but we'll see! Maybe just more cloves...