Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
1 hr 30 mins
cool:
30 mins
total:
2 hrs 25 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

To serve right away:

Chilling step may be omitted

Nutrition Facts

307 calories; fat 16g; cholesterol 87mg; saturated fat 6g; carbohydrates 37g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 19g; protein 5g; vitamin a 6656.9IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 0.3mcg; sodium 172mg; potassium 288mg; calcium 60.6mg; iron 1.1mg.
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