Ingredients
- 2 1/2 cups baked sweet potatoes pulp, scooped from the skin
- 1/2 cup packed light or dark brown sugar
- 4 large eggs
- 1/3 cup milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure vanilla extract
- 1 tablespoon corn syrup, preferably dark
- 1 tablespoon light or dark rum
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Praline topping, recipe follows
Directions
Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
Praline Topping:
1/2 cup chopped pecans
1/4 cup chopped crystallized ginger
1/4 cup packed light or dark brown sugar
2 tablespoons unsalted butter, softened
In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By deboorah
silver spring
on February 03, 2012
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Being a northerner and one of these people who have trouble using the words “sweet potatoes" and “marshmallows“ in the same sentence, I didn't like this as a side dish. Instead I served it as desert and it was very well received.
By ohchar2
on November 22, 2011
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Love it!! This recipe is excellent. The rum really gives it a different flavor than your traditional sweet potato pudding recipes. I knew it was good when I saw that the corn syrup was used. We typically use this candied yams.
By kristinpoet
Columbia, MD
on November 18, 2011
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My husband and family love this dish!! I had to make a double batch -- one for my husband,and one for the rest of the family. Then crystallized ginger in the praline topping gives it a little extra kick that's really great!!!
-Kristin
Columbia, MD
Read all 10 reviews