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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 Available only in our Broughton Street shop More products
2 tbsp oat flour More products
250g feta cheese (or salad cheese) Available only in our Edinburgh shops 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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Shopping List

Sweet Potato ORGANIC
Real Foods
Eggs Medium ORGANIC
JS Baird & Sons (6eggs)
£1.55
Available only in our Edinburgh shops
Soft Light Brown Sugar Fourths
Real Foods
Unsalted Welsh Butter Gluten Free, ORGANIC
Calon Wen (250g)
£3.19
Available only in our Edinburgh shops
Oat Flour Gluten Free, ORGANIC
Oatmeal of Alford (500g)
£3.20
Pecan Nuts Halves
Real Foods
Light Amber Walnuts Halves India
Real Foods
Feta Cheese Greece
Cypressa (200g)
£2.89
Available only in our Edinburgh shops
Raw Virgin Coconut Oil Vegan, ORGANIC
Essential (210ml)
£3.73