2 29-ounce cans cut yams in syrup, well drained (fresh is better if you have the time!)
1/4 cup sugar
3 large eggs
1 1/2 tablespoons grated orange peel
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup half and half
1/4 cup orange juice
2 tablespoons (1/4 stick) unsalted butter, melted


Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat yams and sugar in large bowl until smooth, about 3 minutes. Beat in eggs 1 at a time. Beat in orange peel, salt and spices, then half and half, orange juice and butter. Transfer yam mixture to prepared dish.

Bake pudding until puffed and set in center, about 1 hour 15 minutes. Let stand 15 minutes. Serve warm.

2 Responses to Spiced Yam Pudding

  1. Judy Burns says:

    If I were substituting fresh yams, would I use 3- 4 pounds? How would I compensate for the lack of syrup– would I cook the yams until pretty caramelized?

    • alex says:

      For fresh yams, use the same amount by weight, then allow the yams to caramelize (maybe adding a bit of brown sugar to “help” it along). If needed, add water so the consistency of the finished dish is medium-stiff (but not dry).


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