Recipe by Mirj
I received this via email (the recipe, not the pudding), and actually made this in a Dutch oven, not a wok. Very tasty!
Top Review by justcallmetoni
Cooking here for two I halved the recipe preparing it in a small casserole dish in a small wok. Since I did not have whole milk, I choose to use evaporated skim milk which seemed to be a better fit in trying to create the custard texture of this pudding. Having now enjoyed the velvet texture, certain this was a good decision. Also used Splenda rather than sugar to trim a few calories. The spices here were just perfect - full of good flavor and taste but not to much -- and complemented both the sweetness of the potatoes and creaminess of the custard. I did think it was a touch too sweet but not certain if that was a result of using Splenda or just a matter of taste, but would probably cut it back by a quarter next time. (Not a fan of candied yams as a point of reference.) As suggested, we let this sit for 5 minutes before serving but it just got even better as it sat longer and was just delicious at room temperature. I will certainly make this again as it was so easy to put together and near impossible to goof with.
- 4 cups sweet potatoes, raw, peeled, grated
- 1 1⁄3 cups milk
- 1 cup sugar
- 4 eggs, beaten
- 3⁄4 teaspoon ground allspice
- 3⁄4 teaspoon ground cinnamon
Directions See How It's Made
- Combine all ingredients, mixing well.
- Pour into a greased, 9-inch, deep-dish pieplate or quiche dish.
- Place steaming rack in wok; fill wok with water to 1 inch below rack.
- Heat water to boiling; set pudding on steaming rack.
- Cover wok and reduce heat; simmer 1 hour, adding more water if necessary.
- Remove dish from wok; let stand 5 minutes before serving.