Orange Spiced Yam Pudding
Erica
ingredients
- 30 gingersnap cookies
- 1 can (2 pounds 8 ounces) yams, drained
- 1 can (1 pound 13 ounces) yams, drained
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup sugar
- grated peel of 1 orange
- 1 cup half and half
- 1 cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons butter, at room temperature
directions
- 1
Preheat oven to 350 degrees. Butter a 9 x 13 inch Pyrex dish. Crush gingersnaps in a food processor with metal blade, until they are fine crumbs. Reserve 1/2 cup for topping. Press remaining crumbs in bottom of baking dish.
- 2
Mix yams in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Add salt, cinnamon, nutmeg, allspice, sugar and orange peel. Reduce mixer to low and add half and half, orange and lemon juices, mixing until incorporated. Pour the mixture over the crumbs, smoothing the top. Sprinkle with reserved 1/2 cup of crumbs. Dot with butter.
- 3
Bake for 1 hour. Let pudding rest 20 minutes. Cut into squares to serve.
Source: Epicurious
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews