sweet potato pudding from leftovers
(1 rating)
I put this together on a whim, while cleaning out Thanksgiving leftovers from my refrigerator. I added the protein powder to sort of fortify the nutrition, but it's totally optional. I chose to use the eggnog for the liquid because it too was a leftover - but cream or evaporated milk will work just as well. The eggnog adds a unique flavor!
(1 rating)
yield
4 -5
prep time
10 Min
cook time
1 Hr 30 Min
Ingredients For sweet potato pudding from leftovers
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2 - 3 cleftover sweet potatoes, mashed
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(i used leftover sweet potatoes from thanksgiving dinner, marshmallows and all)
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1/2 ceggnog (or cream or evaporated milk)
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2 lgeggs
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1/4 cegg beaters (or 2 egg whites)
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1 1/2 tspcinnamon
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1/2 tspnutmeg
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2scoops vanilla-flavored protein powder (optional)
How To Make sweet potato pudding from leftovers
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1Preheat oven to 350°F. Place a large dish of hot water in the oven to preheat also. Be sure this dish will hold your pudding mold.
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2Spray a 1-quart deep-dish casserole or pudding mold with cooking oil.
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3Mash the cooked sweet potatoes well and place in a large mixing bowl. Beat in the other ingredients, about 50 strokes by hand or half a minute with an electric mixer, until all is well-blended.
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4Spoon pudding mixture into prepared mold, and place mold in the hot water bath. Bake for 75 - 90 minutes. The time will depend on how deep your pudding dish is - the shallower the dish, the less the cooking time. When done, it will be puffed on top and a knife inserted in the center will come out clean.
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5Remove from the hot water bath and cool pudding in the dish on a rack for 20-30 minutes. You may serve it after cooling as a side dish, or refrigerate 1-2 hours and serve cold as a dessert.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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