Forget about milk & cookies for Santa. What about dessert for mom and dad? After all, you've earned it!
And I'm not talking about some tired cookie recipes, either. I'm talking about real deal comfort desserts like a decadent sweet potato and fruit pastry with creamy maple icing, a warm and spicy yam cake with candied ginger, and sticky sweet bread pudding with caramel. #yum
Professional chef and competitive cook Michaela Rosenthal has been working with Bruce's Yams to develop some decadent holiday treats sure to satisfy mom and dad, or anyone with a sweet-tooth.
So, if you're hosting Christmas this year, taking charge of the dessert menu or simply looking to kick back and enjoy a tasty treat on your holiday, we've got you covered with three brand new wintery dessert recipes that incorporate our delicious canned sweet potatoes!
Her first treat is great for dessert, but also works for breakfast and brunch. Michaela's Sweet Potato & Maple Pastry is loaded with sweet potatoes, pecans and golden raisins, and features a creamy maple icing.
You'll love her Orange Pineapple Yam Spice Cake featuring Bruce's Yams Cut Sweet Potatoes in Orange Pineapple Sauce and a candied ginger icing.
And nothing says Christmas quite like bread pudding! Michaela's Sweet Potato Bread Pudding features French bread, pumpkin pie spice, golden raisins and caramel sauce.
We hope you enjoy these delicious treats with family and friends this holiday season. Merry Christmas from Bruce's Yams!
Sweet Potato & Maple Pastry (pictured above)
- 1 tsp. butter
- 1 - 1/4 cup chopped pecans
- 2/3 cup golden raisins
- 1 (29 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained and reserved
- 1 box (2 count) frozen puff pastry sheets; defrosted
- 1 egg white, beaten
- 1/2 cup powdered sugar
- 2 tbs. melted butter
- 1 tbs. lemon juice
- 1 tsp. pure maple syrup; warmed
- reserved sweet potato syrup
- Heat oven to 400°F and line a large baking sheet with parchment paper; set aside.
- Smash Bruce's Yams Cut Sweet Potatoes until almost smooth.
- Melt better in a small skillet and toast pecans for 1-2 minutes (careful not to burn).
- On a floured work surface, roll out each pastry sheet (one at a time) to 14” x 9” (does not have to be exact).
- Scoop half of sweet potatoes and spoon down (lengthwise) onto the first third of the pastry sheet. Sprinkle 1/2 cup of the pecans and raisins over the sweet potatoes then roll up.
- Tuck the ends under and place (seam side down) on the prepared baking sheet. Repeat with second pastry sheet. With a spatula, press down gently to flatten slightly.
- Brush the tops of the pastry with the beaten egg white and bake for 25 minutes or until golden brown.
- To make icing, stir together the powdered sugar, melted butter, lemon juice and maple syrup. Stir in just enough sweet potato syrup to thin out icing to desired consistency.
- Drizzle over warm pastry and sprinkle with the remaining pecans. Allow to harden (30 minutes) before cutting into 6 pieces.
Yield: 2 pastry logs, 12 pieces
Prep time: 20 minutes
Bake time: 25 minutes
Orange Pineapple Yam Spice Cake
- 1 (15.25 oz.) box spice cake mix
- 3 whole eggs, room temperature
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 tbs. dairy sour cream
- 1 (16 oz.) can Bruce’s Yams Cut Sweet Potatoes in Orange Pineapple Sauce; do not drain
- 2 tbs. melted butter
- 1/4 cup warmed cream
- 2/3 cups powdered sugar
- 1/4 cup chopped candied ginger (optional)
- Heat oven to 350°F and spray an 8 cup Bundt pan with bakers spray; set aside.
- In the bowl of an electric mixer, combine cake mix, eggs, water, oil and sour cream.
- Smash Bruce’s Yams Cut Sweet Potatoes in Orange Pineapple Sauce with a potato masher until smooth. Add to cake batter and mix until just combined; transfer to the prepared pan and bake for 35 minutes.
- Remove from oven and allow to sit in pan for 5 minutes then transfer to a wire rack to cool.
- To make the icing, stir together the melted butter, cream and powdered sugar until smooth. If icing too thin, add a couple more tablespoons powdered sugar. Stir in candied ginger, if using, then pour over cake. Allow to set for 2 hours before slicing.
Yield: 10-12 slices
Prep time: 10 minutes
Bake time: 35 minutes
Sweet Potato Bread Pudding with Caramel Sauce
- 1 - 1/3 cups evaporated milk
- 1/2 cup heavy cream
- 3 large eggs; beaten
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained
- 1/2 tsp. pumpkin pie spice
- 1/3 cup golden raisins (or dried fruit of your choice)
- 1 loaf (day old) French bread; cut into chunks (about 6 cups)
- 1/2 stick cold butter; cut into small chunks
- 2 tbs. white sugar
- jarred caramel ice cream topping (optional)
- whipped cream (optional)
- Heat oven to 350°F. Grease a 1-1/2 quart casserole dish with butter; set aside.
- In a large bowl, whisk together the milk, cream, eggs, brown sugar and melted butter. Stir in the Bruce’s Yams Cut Sweet Potatoes, pumpkin pie spice, raisins and the bread chunks.
- When thoroughly mixed, transfer to the prepared casserole dish. Dot with butter chunks and sprinkle with white sugar. Bake for 60 minutes (if top gets too brown, cover with tin foil).
- Serve with heated caramel and whipped cream, if desired.
Yield: 10-12 servings
Prep time: 15 minutes
Bake time: 55-60 minutes