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Festive Sweet Potato, Cheese and Caramelised Nuts Andean Pudding Recipe

This South American Caramelised Sweet Potato Andean Pudding is the winning entry to our 2015 Christmas Baking Challenge. Mariela Barzallo submitted her recipe which is unusual as it combines sweet and savoury ingredients to make this beautiful Christmas pudding.

Customer Rating:
5.0 (2 votes)

Posted by: Ann Smyth
On:

Cuisine

Other

Time

1 - 2 hrs

Skill Level

Confident

Serves

12

Courses etc.

Baking Sweet
Christmas Recipes
Desserts

You will need

IngredientAdd
1.5kg sweet potatoes More products
2 medium eggs Available only in our Edinburgh shops More products
1 cup brown sugar More products
2 oz butter OR Available only in our Edinburgh shops More products
2 oz coconut oil for caramel top More products
2 tbsp white flour OR More products
2 tbsp oat flour More products
250g feta cheese (or salad cheese)

Awaiting stock

 		More products
For the Caramel Topping:
1/2 pound walnuts OR More products
1/2 pound pecan nuts More products
2 tbsp brown sugar (listed above)
4 oz butter (listed above) OR
4 oz coconut oil (listed above)

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Preheat oven to 180C.
  • Grease and line base and sides of a 32 cm x 25 cm Pyrex dish.
  • Bake sweet potatoes in the oven for approximately 30 minutes or until tender.
  • Peel the sweet potatoes, smash and let them cool.
  • Add the eggs and sugar and mix well.
  • Melt the butter, add to the mixture and stir to combine.
  • Divide the mixture into two parts.
  • Fill the base of the Pyrex with one of the halves as a first layer.
  • Crumble the cheese in a separate bowl and spread as a second layer.
  • Top the cheese with the other half of the sweet potato mixture.
  • To make the Caramel Topping:
  • Mix all ingredients except the nuts until smooth.  
  • Spread on top of the sweet potato mixture and cover with the nuts.
  • Bake for 30 minutes at 180C or until the nutty caramel topping is hard and golden.
  • Allow to cool for 10 minutes, decorate and serve.

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Doves Farm (1Kg)
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Oat Flour Gluten Free, ORGANIC
Oatmeal of Alford (500g)
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Pecan Nuts Halves
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Essential (210ml)
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