Sweet Potato Pudding -- a Wok Recipe

READY IN: 1hr 10mins
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.

Ingredients Nutrition

Directions

  1. Combine all ingredients, mixing well.
  2. Pour into a greased, 9-inch, deep-dish pieplate or quiche dish.
  3. Place steaming rack in wok; fill wok with water to 1 inch below rack.
  4. Heat water to boiling; set pudding on steaming rack.
  5. Cover wok and reduce heat; simmer 1 hour, adding more water if necessary.
  6. Remove dish from wok; let stand 5 minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a