Best Warm Sweet Potato Pudding With Apples And Chestnuts Recipes

HEALTHY APPLE SWEET POTATO BAKE

Healthy Apple Sweet Potato Bake image

Grandmother always served sweet potatoes and apples with pork, so I know she'd approve of this dish I created to combine the two.-Audrey Thibodeau, Gilbert, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples (about 2 large)
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
Dash pepper
1 tablespoon butter

Steps:

In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. In a small bowl, combine the brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. , Cover and bake at 350° for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until apples are tender.

Nutrition Facts : Calories 167 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 103mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.

WARM SWEET POTATO-APPLE PONE

Warm Sweet Potato-Apple Pone image

Sweet potato pone is a baked custard pudding-like dish that's something like a crustless sweet potato pie. This version is made with whole shreds of sweet potato, which is how it's often served during the holidays throughout the Caribbean and parts of the American South. It's a versatile dessert that can be made with other warming spices like ginger, nutmeg or clove, a little orange zest, or even rum-soaked raisins. This is a simplified version that replaces half of the sweet potatoes with shredded apple, which adds natural sweetness and a bit of creaminess as it cooks down. Choose from baking varieties like Honeycrisp, Fuji or Gala. Serve the pone warm from the oven with a scoop of vanilla ice cream.

Provided by Jerrelle Guy

Categories custards and puddings, dessert

Time 4h45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons melted unsalted butter, plus 2 teaspoons for greasing
1 medium sweet, crisp baking apple, such as Honeycrisp, Fuji or Gala
1 teaspoon lemon juice
1 medium sweet potato, peeled and shredded (about 1 1/2 cups)
1 cup evaporated milk
1/4 packed cup/55 grams light brown sugar
1/4 cup/30 grams all-purpose flour
1 large egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
Vanilla ice cream, for serving

Steps:

Heat the oven to 375 degrees. Lightly grease two 15-ounce au gratin pans or one 8-by-8-inch (or other similar size) baking dish with 2 teaspoons butter and set on a baking sheet.
Peel and core the apple, then shred the apple using a box grater. Quickly pile the shreds in the center of a clean kitchen towel and squeeze them over the sink to remove excess water. Transfer to a large bowl along with the lemon juice and toss to coat. Add the sweet potatoes, evaporated milk, brown sugar, flour, egg, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Stir until thoroughly combined.
Divide the mixture between the au gratin pans and bake for 30 to 35 minutes, or transfer to the 8-by-8-inch baking dish and bake for 55 to 60 minutes, until the pone is slightly puffed, golden brown at the edges and set just enough that it doesn't jiggle when you shake the pan. Let cool in the pan for 5 to 10 minutes, then serve warm with ice cream.

WARM SWEET-POTATO PUDDING WITH APPLES AND CHESTNUTS

Warm Sweet-Potato Pudding with Apples and Chestnuts image

Provided by Scott Peacock

Categories Milk/Cream Fruit Dessert Bake Thanksgiving Date Apple Sweet Potato/Yam Fall Honey Chestnut Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

4 medium sweet potatoes (about 2 1/4 pounds)
1 cup bottled cooked chestnuts or dried chestnuts
3/4 cup dried apple slices, cut into 1/3-inch dice
3/4 cup unsweetened apple juice
2 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/2 cup packed light brown sugar
1/4 cup mild honey
1/2 teaspoon grated nutmeg
1 teaspoon cinnamon (preferably Ceylon)
2 large eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
3/4 cup heavy cream
3/4 cup whole milk
4 Medjool dates, pitted and cut into 1/4-inch pieces
Accompaniment: lightly sweetened whipped cream

Steps:

Preheat oven to 350°F with rack in middle.
Bake sweet potatoes in a shallow baking pan until very soft, about 1 1/2 hours.
Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).
While dried chestnuts soak, bring dried apple and juice to a simmer in a small saucepan, then turn off heat. Let steep, covered, 30 minutes. Drain off and discard apple juice.
Cool baked potatoes to warm, then peel and mash with a potato masher. Transfer 2 cups mashed sweet potato to a bowl and reserve any remainder for another use.
Increase oven temperature to 375°F.
Whisk butter and sugars into warm sweet potato along with honey, nutmeg, cinnamon, and 1/2 teaspoon salt until smooth. Whisk in eggs, vanilla, cream, and milk, then dates, chestnuts, and apple. Bake in a buttered 1 1/2- to 2-quart baking dish (1 1/2 to 2 inches deep) until just set, 40 to 50 minutes (center will continue to set as it cools).
Cool to warm on a rack, about 20 minutes.