Ingredients
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1 tablespoon Unsalted Butter
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3 cups (700 ml) Half-and-Half
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1 cup (255 g) cooked, mashed Sweet Potato
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1/3 cup (50 g) stone-ground white or yellow Grits
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¼ cup (60 ml) Molasses
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2 large Egg
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½ cup (110 g) firmly packed dark Brown Sugar
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1 teaspoon Kosher Salt
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2 teaspoons real Vanilla Extract
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1 teaspoon ground Ginger
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1 teaspoon ground Cinnamon
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2 tablespoons cold Unsalted Butter
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Vanilla Ice Cream
Directions
Steps
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1
Done
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Preheat oven to 350° F (175° C). Butter a 1.5- to 2-quart (1.5- to 2-l) deep-sided baking dish with 1 tablespoon butter. |
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2
Done
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Bring the half-and-half to a simmer over medium-high heat in a medium pot. Do not boil. When simmering, whisk in the sweet potatoes, grits, and molasses. Whisk constantly over medium-high heat until thickened to a thin pudding stage, about 5 minutes. Turn off heat and set aside. |
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3
Done
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In a large bowl, whisk together the eggs, brown sugar, salt, vanilla, ginger, and cinnamon until frothy. Whisk in 1 cup of the warm pudding mixture. Pour in the remaining pudding mixture and whisk to combine. Pour the pudding into the baking dish. Bake in oven on the center rack for 40 minutes. |
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4
Done
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Add the cold butter cubes, sprinkling evenly over the top. Reduce the heat to 325° F (160° C). Cook for 45–50 minutes, until a knife inserted in the center comes out clean. The pudding will quiver slightly to the touch. Remove from oven. Let rest for 10–15 minutes before serving. Serve warm with vanilla ice cream or whipped cream. |
