Difference between revisions of "Sweet Potato Pudding"

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contributed by "World Recipes Y-Group"  <ref>"World Recipes Y-Group" http://Groups.Yahoo.Com/Group/World_Recipes</ref>[[Category:Coconut Recipes]]
[[Category:Coconut Recipes]]
[[Category:Evaporated milk Recipes]]
[[Category:Evaporated milk Recipes]]
[[Category:Sweet potato Recipes]]
[[Category:Sweet potato Recipes]]
[[Category:North American cuisine]]
[[Category:North American cuisine]]

Revision as of 17:06, 16 July 2012


Sweet potato pudding [1] [2] is a sweet treat and a great side for Thanksgiving meals.


  • 2.5 pounds (~3) medium sweet potatoes
  • 1/2 cup (~1 stick) butter, room temperature
  • 2 large eggs
  • 1 tbsp self rising cornmeal
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup pecan halves
  • 1/2 cup packed brown sugar


  1. Warm oven to 400 degree F.
  2. Grease/spray a baking pan.
  3. Cover a baking sheet with aluminum foil.
  4. Bake sweet potatoes on aluminum foil for ~1 hour.
  5. Let cool.
  6. Decrease heat to 325 degrees F.
  7. Peel cooled potatoes.
  8. Combine peeled flesh and butter, mash until a smooth consistency is achieved.
  9. Include one egg and mix in well.
  10. Include the other egg and mix in well.
  11. Include cornmeal, sugar, milk, salt and 1/2 tsp vanilla, then beat until consistency is smooth.
  12. Smooth batter into the greased baking pan.
  13. Place pecan halves on top of batter.
  14. Sprinkle top with the brown sugar.
  15. Take the remaining 1/2 tsp vanilla and spread over the brown sugar topping.
  16. Bake for ~45 min, achieving a browned topping.


  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 686. ISBN 13:978-0-7432-4626-2. 
  2. Yearwood, Trisha Espe. Home Cooking with Trisha Yearwood. Clarkson Potter/Publishers New York. pp. 136-137. ISBN 978-0-307-46523-8.