Recipe Friday: Sweet Potato Pudding

"The proof of the pudding is in the eating. By a small sample, we may judge of the whole piece." Miguel de Cervantes

This pudding's so good, you might want to eat the whole dish in just one sitting! Last Friday I featured a savory recipe using sweet potatoes. This week I'm posting something sweet! This scrumptious pudding can be served as a side (at Thanksgiving and Christmas) or a dessert.

Lots of people aren't familiar with sweet potatoes or don't realize their versatility. I, for instance, didn't know they could be used in savory dishes until I was grown.  A blogger from the UK said she'd never eaten them sweet.

Each Friday this month, I'll feature a recipe highlighting the versatility of the sweet potato. There's more to it than just being a plain old baked sweet potato or a fry! 

Sweet potatoes taste great any way you slice them (sorry, couldn't resist), and not only are they delicious, they're nutrtious, as well!

The Center for Science in the Public Interest (CSPI) ranks the sweet potato number one of all vegetables. It scores 184, the next closest vegetable only ranks in at 100.  Points were given for dietary fiber, naturally occurring sugars and complex carbohydrates, proteins, vitamins A and C, iron and calcium.  To see the complete article I've used  for sweet potato nutrition from foodreference.com, click here.

Today's recipe is a slimmed down version from one of my favorite cookbooks, Spoonbread and Strawberry Wine. Hope you enjoy it!

Sweet Potato Pudding

5 medium sweet potatoes
3/4 cup of sugar
6 egg whites
3/4 fat free cup evaporated milk
1 t cinnamon
2 t vanilla extract
1 t rum extract (optional)

Bake sweet potatoes in 350 degree oven until soft (about 90 minutes to two hours).  When baked, let cool, then slice open and scoop out flesh. Mash with a potato masher until smooth.  Add sugar, stir well until mixed. Then add egg whites and beat well. Stir in remaing ingredients. Pour into 2 quart casserole sprayed with cooking spray. Bake at 375 for 30 minutes. Makes 8 servings.

Have you ever had sweet potato pudding?

Tweet me @maria_mckenzie. Thanks for stopping by!

Recipe Friday: African Chicken Stew

"He who pursues a chicken often falls, but the chicken has to run." African proverb, Amaka

Today's recipe is a delicious chicken stew that can be served alone, over couscous, or over rice.  It's hot and hearty featuring a fall favorite--sweet potatoes! 

Growing up, I always ate sweet potatoes as a pudding or souffle. But as an adult, I've discovered lots of recipes that use them in savory dishes, which my husband prefers over the sweet ones.

This stew is easy to prepare, but unfortunately involves a little cutting and chopping (so just pretend it's therapeutic).  I've adapted my version from one I originally found in Woman's Day Magazine. Hope you enjoy!

African Chicken Stew

3 lbs boneless, skinless chicken thighs
1/2 t salt
1/2 t pepper
2 t onion powder
3 sweet potatoes
3 t garlic powder
1 1/2 t chili powder
20 ounces canned diced tomatoes
12 ounces frozen peas
1 1/2 T lemon juice
1/2 cup peanut butter

Season chicken with salt pepper and onion powder. Coat a large pot with cooking spray. place over medium high heat. Add chicken and cook about three minutes until browned.

Peel potatoes and cut in bite sized pieces; set aside. Sprinkle chicken with garlic powder and chili powder. Cook about 30 seconds or until fragrant.

Add potatoes and tomatoes. Bring chicken to the top. Bring pot to a boil, reduce heat. Cover and simmer about thirty minutes, or until potatoes are soft and chicken is cooked through. Sprinkle with peas, cover and cook 10 minutes longer. Add peanut butter and lemon juice. Stir until blended and hot. Makes 4 servings.

How do you like your sweet potatoes, sweet or savory?

Tweet me @:maria_mckenzie. Thanks for stopping by!