Northerners prefer sweet potato as savory side to turkey, pork and other meats. But Southerners like to whip the orange flesh into desserts and baked goods, including pies, muffins, cakes and creamy puddings like this one. Chef Sonokus lightens the cooked sweet potatoes with a custard mixture, then adds cinnamon and maple syrup to capture the seasonal flavors of fall in an irresistible dessert.
2 small sweet potatoes
2 cups whole milk
2/3 cup pure maple syrup
2 egg yolks
2 tbsp. sugar
2 tbsp. cornstarch
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
2 tbsp. unsalted butter
Sweetened whipped cream
- Preheat oven to 350°F. Wrap sweet potatoes in foil and bake for about 45 min. or until tender. Set aside.
- Heat milk and maple syrup in heavy saucepan over med. heat until it reaches a simmer; reduce heat to low. In small bowl, beat egg yolks, sugar and cornstarch.
- Place a tsp. of warm milk mixture in egg yolks, stirring to prevent yolks from curdling. Add yolk mixture back to warm milk, stirring to blend. Stir in vanilla and cinnamon; continue cooking about 5 min., or until mixture thickens and coats the back of a spoon.
- Peel sweet potatoes; put the soft flesh into med. bowl. Add brown sugar, salt and butter; whisk or beat until smooth. Whisk potato mixture into warm milk mixture until well combined.
- Pour the pudding into a deep serving dish; cool at room temperature for 30 min. before refrigerating overnight. Serve topped with whipped cream.