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Festive Sweet Potato, Cheese and Caramelised Nuts Andean Pudding Recipe

Name: Festive Sweet Potato, Cheese and Caramelised Nuts Andean Pudding Recipe
Total time: 1 h 30 min
Yield: 12
Cuisine: Other
Ingredients: 1.5kg sweet potatoes; 2 medium eggs; 1 cup brown sugar; 2 oz butter OR; 2 oz coconut oil for caramel top; 2 tbsp white flour OR; 2 tbsp oat flour; 250g feta cheese (or salad cheese); For the Caramel Topping:; 1/2 pound walnuts OR; 1/2 pound pecan nuts; 2 tbsp brown sugar (listed above); 4 oz butter (listed above) OR; 4 oz coconut oil (listed above)

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: 02/11/2015

Cuisine

Other

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Baking Sweet
Christmas Recipes
Desserts

You will need

Ingredient	Add
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.