This orange custard dessert has a healthysecret: sweet potatoes!
Recipe: Orange Creamsicle
2 pounds sweet potatoes1/2 cup orange juice1 cup water3 cups granulated sugar2 (3-inch) cinnamon sticks4 large egg yolks, beaten1/4 cup golden raisins, chopped1/2 teaspoon ground ginger1 tablespoon grated orange peel1 teaspoon vanilla extract
In a saucepan, cook sweet potatoes inboiling salted water until tender. Drain and allow to cool toroom temperature. Peel and mash or puree until smooth.
In medium saucepan, combine orange juice,water, sugar and cinnamon sticks. Bring to boil; reduce heatto medium and cook until mixture coats the back of a spoon, about7 minutes. Remove from heat. Remove and discard cinnamon sticks.
In large saucepan, gradually blend syrupinto mashed sweet potatoes. Cook over medium heat, stirring untilmixture pulls away from the sides of the pan. Blend 1/2 cup mixtureinto egg yolks; blend into mixture in saucepan. Add remainingingredients. Cook, stirring for 5 minutes.
Spoon into serving dishes. Chill untilready to serve.
If desired, garnish with non-dairy whippedtopping or whipped cream and toasted almonds and mint leaves.
Makes 4 servings.
For a Flavor Variation: In saucepan, blend1 (3-ounce) package vanilla pudding and pie filling, 1 tablespooninstant coffee and 3 cups milk. Cook according to package directions.Serve warm or chilled over sweet potato pudding
Recipe provided courtesy of North CarolinaSweetpotato Commission.
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