Sweet Potato Pudding

This dessert is a must-have finale to Thanksgiving dinner. The coconut- and pecan-topped pudding is often seen on Southern tables.

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  • Makes: 9 servings
  • Prep: 25 mins
  • Chill: Up to 24 hours
  • Bake: 1 hr 30 mins 300°F
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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
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 Kitchen
To serve right away:

Chilling step may be omitted

Nutrition Facts (Sweet Potato Pudding)
    Per serving:
  • 307 kcal cal.,
  • 16 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 87 mg chol.,
  • 172 mg sodium,
  • 37 g carb.,
  • 3 g fiber,
  • 19 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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