We know that tradition is sacred when it comes to Holiday meals, but isn’t it fun to play with new recipes? On Wednesday, November 14th, President and Corporate Chef Jerry Edwards CPCE and Executive Chef Greg Rhoad are creating classic recipes with unique twists at the Taste of Home Culinary Class with a portion of the proceeds benefiting Meals on Wheels. We hope you’ll join us!
Sweet Potato Pudding with Ginger Praline
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
Preheat the oven to 350°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.
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.
For more great recipes, come to the Taste of Home Culinary Class on Wednesday, November 14th – we’ll be featuring holiday recipes!