sweet-potatoes-supreme-with-corn-bread-pudding

Sweet Potatoes Supreme with Corn Bread Pudding

0 Reviews Add a Pic
  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Zorro6204
Recipe by  Zorro6204

“This is an elegant torte-like casserole of sliced yellow and orange sweet potatoes with a corn bread base, custard filling, and almond paste layer under a topping of mini marshmallows and cornbread crumbles.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
  2. Preheat your oven's broiler.
  3. Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
  4. Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
  5. In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
  6. Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
  9. Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Gourmet Sweet Potato Souffle
(40)

Gourmet Sweet Potato Souffle

Mashed Maple Sweet Potatoes
(38)

Mashed Maple Sweet Potatoes

Sweet Potato Pudding
(20)

Sweet Potato Pudding

Apricot-Pecan Sweet Potatoes
(11)

Apricot-Pecan Sweet Potatoes

Hawaiian Sweet Potato Casserole
(12)

Hawaiian Sweet Potato Casserole

Sweet Potato Pudding
(4)

Sweet Potato Pudding

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 878 cal
  • 44%
  • Fat
  • 32.4 g
  • 50%
  • Carbs
  • 138.2 g
  • 45%
  • Protein
  • 12.6 g
  • 25%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Gourmet Sweet Potato Souffle

>

next recipe:

Tangerine Sweet Potato Casserole