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old fashioned sweet-potato pudding

(1 rating)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

Another index card recipe, from the closet stash. This sounds a little like (Native) Indian pudding.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For old fashioned sweet-potato pudding

  • 2 lb
    (3 large) sweet potatoes peeled and shredded or cut into chunks for the food processor
  • 1 1/2 tsp
    salt
  • 1 c
    dark brown sugar, packed
  • 1 c
    light brown sugar, packed
  • 6 Tbsp
    cornmeal
  • 4 lg
    egg yolks
  • 1 Tbsp
    plus 1 tsp. ground ginger
  • 2 Tbsp
    vanilla extract
  • 2 lg
    eggs
  • 2 c
    cream or evaporated milk (not skimmed)

How To Make old fashioned sweet-potato pudding

  • 1
    Preheat oven to 325°F. Grease a 2 1/2 to 3 quart, 2 1/2 to 3 inch deep baking dish.
  • 2
    In a food processor, finely chop sweet potatoes in batches (you should have about 6 cups). Scrape into a large bowl.
  • 3
    Put in remaining ingredients, except 1 cup of the cream, into food processor, and process, until blended.
  • 4
    Pour over sweet potatoes. Add remaining cup of cream, and stir, until well blended. Pour into prepared baking dish.
  • 5
    Bake 20 minutes, then stir mixture near edge, to the middle. Bake 15 minutes longer, then stir again. Bake 25-30 minutes longer, until top is lightly browned, and custard is firm.
  • 6
    Serve hot or at room temperature. Serves 12. (Can be made up to 2 days ahead. To reheat, cover, and bake in 325°F oven, for 35 minutes.) Nutrition: 388 cal, 18 g fat, 161 mg chol, 324 mg sod, 54 g carb, 4 g protein. Exchg: 1 Starch/Bread, 2 2/3 Fruit, 3 1/2 Fat Save 80 cal. and 12 g fat per serving by using evaporated milk.
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