American Sweet Potato Pudding Recipe

Ingredients for American Sweet Potato Pudding

• Sweet Potatoes
• 1/2 cup polenta
• 1/4 cup packed light brown sugar (or to taste, adjust for diabetic needs)
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 2 large eggs
• 2 large egg yolks
• Vanilla Extract
• Thickened Cream
• Cooking Spray
• 2 tablespoons caster sugar (for meringue, optional), extra for sprinkling (optional)

How to Make American Sweet Potato Pudding

1. Preheat oven to 165°C (329°F) fan forced.
2. In a large bowl, combine 1 kg cooked and mashed sweet potato, 1/2 cup polenta, 1/4 cup packed light brown sugar (or to taste, adjust for diabetic needs), 1/2 teaspoon salt, and 1 teaspoon ground ginger.
3. In a separate bowl, whisk together 2 large eggs, 2 large egg yolks, 1 teaspoon vanilla extract, and 1/2 cup heavy cream. Gently fold this mixture into the sweet potato mixture until well combined.
4. Transfer the batter to a lightly oiled 2-quart gratin dish or similar oven-safe dish. Smooth the top.
5. Bake for 30-35 minutes, or until golden brown and set. For the meringue topping (optional):
6. While the pudding bakes, beat 2 egg whites until stiff peaks form. Gradually add 2 tablespoons of sugar while beating until glossy.
7. Once the pudding is baked, gently swirl the meringue over the top.
8. Return to the oven for 2-3 minutes, or until the meringue is lightly browned.
9. Let cool slightly before serving. Sprinkle with a little caster sugar (optional).
10. Serve warm in individual bowls, topped with a dollop of whipped cream or a scoop of vanilla ice cream.