Sweet potato pecan pudding a la Firefly's - the final recipe
As I posted before, I attempted to reverse engineer the Firefly's sweet potato pecan pudding. The first attempt came out just a bit too sweet, so I made some adjustments and we made it for Thanksgiving dinner. I think we've hit the recipe on the head with this attempt!
The 3 original recipes cobbled together for the test run:
Sweet Potato Pecan Pudding
Ingredients:
4 cups sweet potatoes (6 medium, 3-4 medium-large, or 2 huge potaotes)
¼ cup butter
½ cup brown sugar
1 Tbsp orange juice
1 tsp vanilla
½ tsp nutmeg
½ tsp cinnamon
¼ tsp ginger
¼ tsp salt
4 eggs, beaten
1 ½ cups milk
½ cup chopped pecans
½ cup flaked sweetened coconut
Pecan streusel:
1 cup pecan pieces
6 Tbsp + 1 tsp packed brown sugar
½ cup flour
¼ cup butter
Method:
Preheat oven to 400 degrees.
Wash and peel potatoes and boil until tender in salted water. Add butter and puree in a food processor or with a stick blender while still hot. Stir in brown sugar, orange juice, vanilla, and seasonings.
Beat eggs well and combine with milk. Stir coconut into milk. Slowly add milk mixture to sweet potatoes, stirring till well mixed. Stir in pecans.
Make streusel topping: Combine brown sugar and flour; cut in the butter with fingertips until crumbly. Stir in pecan pieces.
Transfer potato mixture to a buttered 9x13 casserole dish. Spread evenly and sprinkle top with streusel mixture. Bake at 400 degrees until top is golden brown and potatoes are hot and firm, about 25 minutes. If you want a browner, crunchier streusel, broil for a couple of minutes at the end of cooking.
(recipe x-posted to geekfood)
The 3 original recipes cobbled together for the test run:
- Sweet Potato & Pecan Pudding
- Sweet Potato Coconut Casserole
- Mashed Sweet Potatoes and Bananas with Pecan Streusel (for the streusel only)
Sweet Potato Pecan Pudding
Ingredients:
4 cups sweet potatoes (6 medium, 3-4 medium-large, or 2 huge potaotes)
¼ cup butter
½ cup brown sugar
1 Tbsp orange juice
1 tsp vanilla
½ tsp nutmeg
½ tsp cinnamon
¼ tsp ginger
¼ tsp salt
4 eggs, beaten
1 ½ cups milk
½ cup chopped pecans
½ cup flaked sweetened coconut
Pecan streusel:
1 cup pecan pieces
6 Tbsp + 1 tsp packed brown sugar
½ cup flour
¼ cup butter
Method:
Preheat oven to 400 degrees.
Wash and peel potatoes and boil until tender in salted water. Add butter and puree in a food processor or with a stick blender while still hot. Stir in brown sugar, orange juice, vanilla, and seasonings.
Beat eggs well and combine with milk. Stir coconut into milk. Slowly add milk mixture to sweet potatoes, stirring till well mixed. Stir in pecans.
Make streusel topping: Combine brown sugar and flour; cut in the butter with fingertips until crumbly. Stir in pecan pieces.
Transfer potato mixture to a buttered 9x13 casserole dish. Spread evenly and sprinkle top with streusel mixture. Bake at 400 degrees until top is golden brown and potatoes are hot and firm, about 25 minutes. If you want a browner, crunchier streusel, broil for a couple of minutes at the end of cooking.
(recipe x-posted to geekfood)