Sweet Potato Pudding

Hello again! As promised, here is the continuation of my sweet potato post. As mentioned on my previous post, I will tell you what I did to the other half of my sweet potato mash.

I wanted to make some blondies or brownies using every last bit of the sweet potato mash that I set aside. I know that if I add flour, I might end up making too much, and I really did not want to waste food.

So I gave up searching for recipes and just decided to use what I had on hand. I still had about half  a small can of evaporated milk, so added that. I felt that I ill need to add some sort of binding agent so I added an egg. Looking at the freezer, I saw that I had about a 2″x3″ piece of dark cooking chocolate (unfortunately, this was not for eating as is, which explains why it was still in the freezer). I chopped it into slivers and added it to the sweet potatoes. A dash of vanilla completed the recipe. I added the sweet potato mixture on a greased baking pan.  Stuck it inside a 200 degree oven and left it there for about 20 minutes. After 20 minutes, I brushed butter on top and broiled it so it will have a crust, and voila! We have saved the left over sweet potato.

We ate it while it was hot, topping it with condensed milk. It’s a good thing I did not add any additional sugar on the mixture. The next day, we still had some left over, and we topped it with yema spread. Though I must say that it tasted way better when it was hot and fresh out of the oven.

Try this and let me know how it went. Drop a comment below. I love hearing from my blog readers 🙂

See you on my next post. Stay safe, everybody!

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