• 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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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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Instructions Checklist
  • 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; 16 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 87 mg cholesterol; 172 mg sodium. 288 mg potassium; 37 g carbohydrates; 3 g fiber; 19 g sugar; 5 g protein; 6657 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

2 Ratings
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