Best Spiced Yam Pudding Recipes

Spiced Yam Pudding image

Provided by Sandy Krasner

Yield Serves 6 to 8

Number Of Ingredients 11

2 29-ounce cans cut yams in syrup, well drained
1/4 cup sugar
3 large eggs
1 1/2 tablespoons grated orange peel
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup half and half
1/4 cup orange juice
2 tablespoons (1/4 stick) unsalted butter, melted

Steps:

Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat yams and sugar in large bowl until smooth, about 3 minutes. Beat in eggs 1 at a time. Beat in orange peel, salt and spices, then half and half, orange juice and butter. Transfer yam mixture to prepared dish.
Bake pudding until puffed and set in center, about 1 hour 15 minutes. Let stand 15 minutes. Serve warm.

ORANGE SPICED YAM PUDDING image

Yield 12 servings

Number Of Ingredients 14

30 gingersnap cookies
1 can (2 pounds 8 ounces) yams, drained
1 can (1 pound 13 ounces) yams, drained
3 eggs
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup sugar
grated peel of 1 orange
1 cup half and half
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons butter, at room temperature

Steps:

Preheat oven to 350 degrees. Butter a 9 x 13 inch Pyrex dish. Crush gingersnaps in a food processor with metal blade, until they are fine crumbs. Reserve 1/2 cup for topping. Press remaining crumbs in bottom of baking dish. Mix yams in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Add salt, cinnamon, nutmeg, allspice, sugar and orange peel. Reduce mixer to low and add half and half, orange and lemon juices, mixing until incorporated. Pour the mixture over the crumbs, smoothing the top. Sprinkle with reserved 1/2 cup of crumbs. Dot with butter. Bake for 1 hour. Let pudding rest 20 minutes. Cut into squares to serve.