Wednesday, November 14, 2007

Do-ahead Sweet Potato Pudding



Once again, as I have been for the past two Thanksgivings, I'm thankful for Marian Burros and her splendid recipe for Spiced Sweet Potato Pudding. Any Thanksgiving recipe that can be made way ahead and still taste fabulous on The Day, is gratitude-worthy, but one that eliminates my mashed potato meltdowns of years gone by earns my deepest thanks.


Spiced Sweet Potato Pudding
from the New York Times 11/16/ 2005
(with margin notes)

3 pounds sweet potatoes (I use yams)
3 eggs
3 tablespoons maple syrup
1 1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves or to taste
salt to taste
4 teaspoons lemon juice
1 tablespoon grated lime rind (don't even *think* about omittimg this; it's essential)
4 tablespoons regular or low-fat sour cream (low-fat sour cream? ugh.)
creme fraiche for topping, optional (I omit this)

*Peel sweet potatoes (yams) and slice 1/8-inch thick. Cook in water to cover; bring to boil and cook until potatoes are fork tender, about 10 minutes. (I just cut each yam into two or three big chunks and toss them in the pot with the skins still on. Takes a little longer to cook, but no tedious slicing and the cooked skins slip right off.)
*In food processor, process the potatoes slightly; add remaining ingredients, except creme fraiche, and process until smooth. (I made this yeasterday at my beach house where there is no food processor, so I smashed the potatoes vigorously with a gorgeous masher I bought mostly because I liked its looks. I then beat in the rest of the ingredients with an electric handmixer. Worked just fine.)
*Place mixture in greased baking dish and refrigerate for 2 or 3 days or freeze for longer. (I froze mine, first laying cling wrap directly on the surface of the potato mixture and then overwrapping with foil)
*To serve, bring to room tmeperature and bake in a 350-degree preheated oven for 30 to 40 minutes. Dot with creme fraiche, if desired.
Yield: 8 servings. (Not at my house, Marion. 6; maybe 7. Maybe)

3 comments:

rowena said...

That is so weird about not omitting the lime rind. In another recipe for pumpkin soup, the author listed lime juice as an ingredient and *me* not having any on hand did without it, the 2nd time around that I made it. What a difference! (It lacked definitely).

Thanks for your margin note on the lime rind!!!

ParisBreakfasts said...

That looks so yummy
Especially since my restaurant TG dinner had about a 1/2 teaspoon of sweetpotatoes with it...

halcyon said...

Let me get this straight, CE: You use yellow YAMS from Africa instead of orange Sweet Potatoes from the Deep South?