JAMAICAN POTATO PUDDING RECIPES
JAMAICAN SWEET POTATO PUDDING RECIPE - FOOD.COM
Taken from the Enid Donaldson cookbook. Hell a top, Hell a bottom Hallelujah in the middle! This is a Jamaican riddle and most people know that the answer is a delicious sweet potato pudding, baked in an iron dutch pot or dutch oven with live coals in the bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and at the bottom at the same time. The delicious hallelujah is best liked when the top, called a 'sof pon top', is softer than the rest of the pudding.
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 1 pudding, 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°F
- 2. Mix grated potato, yam, flour, raisins and baking powder.
- 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
- 4. Pour milk mixture into potato mixture and beat until smooth.
- 5. Pour into a greased 9-inch pan.
- 6. Rest mixture about half hour.
- 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.
Nutrition Facts : Calories 499.7, FatContent 25, SaturatedFatContent 21.3, CholesterolContent 9.2, SodiumContent 269.6, CarbohydrateContent 59.8, FiberContent 5.9, SugarContent 34.4, ProteinContent 6.5
POTATO SOUP – INSTANT POT RECIPES
Learn how to make a baked potato-style soup with our Instant Pot® Potato Soup recipe that transforms everyday ingredients into the ultimate comfort food. This recipe delivers everything you love about loaded baked potatoes in a creamy, delicious soup that you can customize with your favorite baked potato toppings! Chicken broth provides the perfect savory base for the soup, and the Instant Pot® makes preparation fast and easy.
Provided by Campbell's®
Prep Time 25 minutes
Cook Time 36 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- On a 6 quart Instant Pot®, select the Saute setting. Add the bacon and cook until crisp, stirring often. Remove the bacon to a paper towel. Pour off the fat. Add the yellow onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Press Cancel.
- Add the potatoes and broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Stir in the sour cream. Using an immersion blender, blend the soup in the pot until desired consistency. Season to taste. Serve topped with the cheese, bacon and green onion. Top with additional sour cream, if desired.
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