Sweet Potato Pudding Cups

Name: Sweet Potato Pudding Cups
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters packed brown sugar; 2 eggs; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground nutmeg; 3 Tbsps chopped pecans; 0 teaspoons salt; 652 grams can sweet potatoes in syrup, drained; 397 grams can sweetened condensed milk (not evaporated)

Sweet Potato Pudding Cups is a gluten free and vegetarian recipe with 6 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 399 calories, 9g of protein, and 11g of fat. Head to the store and pick up pecans, condensed milk, ground nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Heat oven to 325°F. Grease 6 (6-oz) ovenproof custard cups or ramekins with butter or cooking spray.

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Cooking Spray

Custard

Butter

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Ramekin

Oven

In blender or food processor, blend all ingredients except pecans and whipped cream until smooth.

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Whipped Cream

Pecans

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Food Processor

Blender

Pour into custard cups.

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Custard

In 13x9-inch pan, place filled custard cups. Carefully place pan with cups in oven.

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Custard

Equipment you will use

Oven

Frying Pan

Pour enough very hot water into pan, being careful not to splash water into cups, until water is within 1/2 inch of tops of cups.

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Water

Equipment you will use

Frying Pan

Bake 30 minutes.

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Oven

Sprinkle tops of puddings with pecans.

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Pecans

Bake 20 to 25 minutes longer or until tops are set. Using tongs or grasping tops of custard cups with pot holder, carefully transfer cups to cooling rack. Cool 30 minutes. Just before serving, top with whipped cream.

Ingredients you will need

Whipped Cream

Custard

Equipment you will use

Wire Rack