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Sweet Potato Pudding

Makes: 9 servings

Prep 25 mins Chill Up to 24 hours Cool 30 mins Bake 1 hr 30 mins Oven 300°F

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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