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Sweet Potato Pudding with Pepitas

Food Management Staff

December 1, 2004

1 Min Read
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FM Staff

YIELD: 20 servings

40 oz. flame-roasted sweet potatoes
27 oz. coconut milk
2 oz.butter
6 each eggs
6 oz. brown sugar
4 oz. golden raisins
1 Tbsp. fresh ginger, finely minced
1 Tbsp. nutmeg, freshly grated
1 Tbsp. cinnamon
2 tsps.vanilla extract
10 oz. crethme fraiche
5 oz. pumpkin seeds (pepitas)

  1. Preheat oven to 350°F. Combine the sweet potatoes, coconut milk and butter in a saucepan and bring to a boil. Cover and simmer until the sweet potatoes are tender, about 20 minutes.

  2. Purèe the sweet potatoes in a food processor or with a stick blender until smooth. Transfer to a large mixing bowl.

  3. Whisk the eggs into the mixture to blend.Add remaining ingredients.

  4. Pour mixture into a prepared baking dish and bake in the middle of the oven for 30 minutes. Remove the pudding and cover with foil; bake for another 20 to 25 minutes, or until the top is firm.

  5. Let cool before serving 6. Drizzle each 4-oz. serving with 1/2 oz. of crðme fraiche, and sprinkle with 1/4 oz. pumpkin seeds.

Recipe and photo from Simplot.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

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