Introduction: POTATO PUDDING
Potatoes for dessert? Potatoes are one of my favorite vegetables because they are so versatile. Luckily I live in Idaho where potatoes are a main staple. This fantastic dessert is fun to present, easy to make, and makes good use of those fabulous spuds. With a texture similar to bread pudding, this treat is filling, but not overly sweet, & is sure to leave a lasting impression on your guests.
1 medium russet potato (peeled & shredded)
1 cup shredded carrots/ or zucchini
1/2 cup chopped nuts
1 cup sugar
1 cup flour
1 Tbs. cinnamon
2 Tbs. baking soda
1/2 tsp. salt
1/2 cup melted butter
1 tsp. allspice
You will also need a small crockpot to cook it in.
OPTIONAL: cool whip & butter to top it with.
TIP: If you are using zucchini shreds, it is best to press out any excess moisture.
First peel & shred your potato & carrots then set them aside. Next mix together your dry ingredients (sugar, flour, cinnamon, allspice, baking soda, & salt) Add in your carrot shreds and mix until they are well coated. Then add the potato shreds and mix them until they are well coated too. Then toss in your chopped nuts. Finally pour the melted butter over the top & mix it until it's well incorporated. It will be about the consistency of cookie dough. Dump it into a small crockpot and let it cook for about 2-3 hrs.
Make some foil boats to serve your dessert in. Then fill & shape them to resemble a potato. Carve a ditch down the center. Fill the ditch with some whipped cream (to resemble sour cream) and top it off with a small pat of butter.
NOTE: Potato pudding can be served warm or cold, but I prefer it warm so that the butter & whipped cream melt in too. Also, if it's not sweet enough for you, top it with some cream cheese frosting instead of the whipped cream.
Enjoy your homemade POTATO DESSERT!!!
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