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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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