Tupelo Honey Maple Sweet Potato Pudding

Another wonderful recipe to try from Tupelo Honey would be the sweet potato bread pudding which can be found on the Tupelo Honey Website but really you should just purchase this cookbook. It is one of my favorites for fresh and creative food.  One of my favorite ingredients is used often, the sweet potato. Here it is used to make a wonderful smooth pudding.

Wrap the sweet potato (2 small or 1 extra large) in foil and bake in a 350 degree oven for about 45 min or until very tender.

Cream eggs yolks, sugar, and cornstarch together in small bowl or measuring bowl.

Mix and mash your sweet potato with brown sugar, salt, and butter and blend until very smooth. I needed mine to be smoother as it was a tad lumpy.

Whisk potatoe mixture with a warmed milk and the sugar mixture until well combined.

Pour the pudding into a casserole and cool at room temp 30 min before refrigerating overnight.

Serve with whipped cream the next day! Great flavor. Makes a ton so you will want to share. Invite the friends over.

Maple Sweet Potato Pudding

Ingredients:
2 small or 1 large sweet potato
2 cups whole milk
2/3 cup pure maple syrup
2 eggs yolks
2 Tb sugar
2 Tb cornstarch
1/2 tea vanilla extract
1/2 tea cinnamon
2 Tb brown sugar
1/2 tea sea salt
2 Tb unsalted butter

Directions:
Wrap and bake sweet potatoes 350 degrees 45 minutes or until very soft. Set aside. Heat the milk and maple syrup in a heavy saucepan over med. heat until it reaches a simmer, then reduce the heat to low. In a small bow, cream together the egg yolks, sugar, and cornstarch. Place a teaspoon of the warm milk mixture in the egg yolks, stirring to prevent the yolks from curdling. Add the yolk mixture to the warm milk and then add the vanilla and cinnamon, continuing to cook for about 5 minutes, or until the mixture thickens and coats the back of a spoon. Peel the sweet potatoes and put the soft flesh in a medium bow.  Add the brown sugar, salt, and butter and blend until smooth. Whisk the potato mixture into the warm milk mixture until well combined. Pour the pudding into a casserole and cool at room temp for 30 min before refrigerating overnight. Serve with whipped cream.