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Yam Pudding

chef.jackson's picture
Ingredients
  Yams/Sweet potatoes 6 Large
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Grated lemon peel 2 Teaspoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Brown sugar 1⁄3 Cup (5.33 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)
Directions

Wash yams; drain but do not dry.
Set in slow-cooking pot.
Cover and cook on low for 4 to 6 hours (depending on size and shape).
Cool, peel and place in large bowl.
Mash until smooth.
Add butter, 1/4 cup brown sugar, lemon peel, juice and salt; mix well.
Spoon into greased 1 1/2-qt.baking dish.
Sprinkle remaining 1/3 cup brown sugar and almonds on top.
Bake in 350°F.oven for 40 to 50 minutes.
Makes 6 to 8 servings.
This recipe not suitable for Cornwall or Sears tray-type Crockery Cookers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Slow Cooked
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Yam
Preparation Time: 
30 Minutes
Servings: 
8

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4.289475
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 410 Calories from Fat 81

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 15.1 mg5%

Sodium 142.3 mg5.9%

Total Carbohydrates 79 g26.4%

Dietary Fiber 10.2 g40.8%

Sugars 16.1 g

Protein 5 g9.9%

Vitamin A 9.7% Vitamin C 68.2%

Calcium 6% Iron 8.2%

*Based on a 2000 Calorie diet

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Yam Pudding Recipe