Serves: 6
Total Calories: 1,202
1. Preheat the oven to 400°. Grease an 8-inch square baking dish. Cut the yams crosswise into 1-inch rounds. Bring a 3-quart saucepan of water to boil and cook the yams until tender, about 20 minutes. Drain.
2. While the yams are still warm, but cool enough to handle, peel and put in a large bowl. Mash well with a potato masher. Stir in the honey, brown sugar, butter, vanilla, and salt. Add the eggs and mix very well.
3. Transfer to the prepared baking dish. Sprinkle the nuts over the top. Bake until a tester inserted in the center comes out clean, 20 to 25 minutes.
4. Meanwhile, prepare syrup and keep warm. Prepare whipped cream, if using. Then, when pudding is done, serve it warm in small dessert bowls with warm syrup spooned over the top. Add a dollop of whipped cream, if desired. Any remaining sugar syrup will keep, refrigerated, in a covered container indefinitely.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sweet Potato Pudding with Nuts recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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