Ingredients:
3-4 large sweet potatoes
½ stick earth balanced butter
3 eggs
½ cup fresh orange juice (strained from orange)
4 tsp. cinnamon
2 tsp. nutmeg
1 cup agave nectar
5 qts wheat bread
1 tsp. vanilla
1 cup soymilk
1 cup pecans & walnuts
½ cup brown sugar
Procedure:
Sweet Potato Bread Pudding:
1. Preheat oven to 350 degrees. Cook sweet potatoes. Add cinnamon, nutmeg, agave nectar, orange juice, beaten eggs, butter and vanilla.
2. Once potatoes are soft & tender, break up and add pecans. Taste and adjust seasoning to taste.
3. Cut bread into cubes, toss sweet potatoes mixture with bread. Bake for 40-45 minutes. Let stand for 10 minutes.
Glaze:
1. Take the juice from the sweet potatoes and let it cool down. Add ½ cup orange juice and ½ cup soy milk.
2. Reduce down and glaze top of pudding.
Recipe Type: Authentic3-4 large sweet potatoes
½ stick earth balanced butter
3 eggs
½ cup fresh orange juice (strained from orange)
4 tsp. cinnamon
2 tsp. nutmeg
1 cup agave nectar
5 qts wheat bread
1 tsp. vanilla
1 cup soymilk
1 cup pecans & walnuts
½ cup brown sugar
Procedure:
Sweet Potato Bread Pudding:
1. Preheat oven to 350 degrees. Cook sweet potatoes. Add cinnamon, nutmeg, agave nectar, orange juice, beaten eggs, butter and vanilla.
2. Once potatoes are soft & tender, break up and add pecans. Taste and adjust seasoning to taste.
3. Cut bread into cubes, toss sweet potatoes mixture with bread. Bake for 40-45 minutes. Let stand for 10 minutes.
Glaze:
1. Take the juice from the sweet potatoes and let it cool down. Add ½ cup orange juice and ½ cup soy milk.
2. Reduce down and glaze top of pudding.
Awards: Top Chef Competition: Dessert Winner
Source: http://www.letsmove.gov/sites/letsmove.gov/files/TCmenu_winners.pdf