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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sweet Potato Pudding

Makes: 9 servings
Prep 25 mins Chill  Up to 24 hours Bake 300°F1 hr 30 mins Cool 30 mins
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 (g) 16,
  • Cobalamin (Vit. B12) (g) 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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