Did the title get your attention? Did it make you want to read this post or did you think there was a typo?!! I always like to mix things up and throw in something wild out there for my friends and family to try. My daughter was watching me make this pudding and commented, “Mommy, you always make the most interesting things.” Of course, when my husband calls a dish “interesting,” it usually means the kiss of death. But this pudding is not only interesting, but pretty delicious, too.
I have been baking a lot of pies this past month as I test out olive oil crusts for our book coming out in January. I am all pied out. Well, not really. I can eat plenty of pies right now, no problem, but I’m certainly not in the mood to bake any more pies. It certainly is a labor of love to work the dough and lovingly place it in the pie dish. Then you have to painstakingly make it beautiful, whether you are doing a lattice top or crimping the sides. I typically sweat under the pressure to make it look perfect.
And then it is gone in a flash.
And I cry.
As I lack the patience and talent to ice a cake to perfection or decorate a pie to stun, I choose to make desserts that are relatively easy to make and can be elegantly decorated with minimal fuss.
Davidson’s Safest Choice Eggs™ requested a fall dessert to grace the Thanksgiving table, and I have to admit, my head was spinning. Should I do a cake, a pie, a cookie or a tart? Should it be a crêpe, a pudding, a crisp or a bar? Pumpkin? Cranberry? Apple or Pear? I had a severe case of ADD.
A few cake flops later and since I still had some purple sweet potatoes, I had a light bulb moment.
Purple Sweet Potato Pudding.
It’s not as funky as you think. You’ve heard of Pumpkin Pudding? So, why not sweet potato pudding? And finally, why not PURPLE sweet potatoes.
The milk base is the same for most puddings. I tempered the eggs and stirred them into the hot milk. Spiced with cinnamon and cloves, my kitchen smelled like fall. I microwaved the sweet potato, peeled it and mashed it, and then added to the hot cream. Because purple sweet potatoes are drier than their orange cousins, I added more milk. Then, I pulverized it all in the blender, for a smooth pudding.
And for my ultra-easy garnish, I topped it with spicy candied pecans and itty bitty marshmallows.
This dessert fills my requirement for a Thanksgiving dish: it’s simple, it’s fresh, it’s made with real ingredients and it has a creative twist.
Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop a dessert recipe using their product. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it!