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Sweet Potato Pudding
Ingredients
- 1 1/2 pounds sweet potatoes (1 to 2 large)
- 3 eggs, lightly beaten
- 1 cup half-and-half or milk
- 1/2 cup sugar
- 1/4 cup dark corn syrup
- 1/4 cup yellow cornmeal
- 2 tablespoons butter, melted
- 1 tablespoon vanilla
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup flaked coconut
- 3/4 cup chopped pecans
Directions
1. Preheat oven to 300 degrees F. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred sweet potatoes (about 4 cups). In a large bowl combine eggs, half-and-half, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, and 1/2 cup each of the coconut and the pecans. Transfer sweet potato mixture to prepared baking dish. Cover and refrigerate up to 24 hours.
2. Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. Makes 9 servings.
From the Test KitchenTo serve right away:
- Chilling step may be omitted
Nutrition Facts
(Sweet Potato Pudding)
- Servings Per Recipe 9,
- cal. (kcal) 307,
- Fat, total (g) 16,
- chol. (mg) 87,
- sat. fat (g) 6,
- carb. (g) 37,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 19,
- pro. (g) 5,
- vit. A (IU) 6657,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 172,
- Potassium (mg) 288,
- calcium (mg) 61,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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