RCI-DS.001.0297.001

Sweet Potato Pudding

Name: Sweet Potato Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 unit .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

Sweet potato pudding is a sweet treat and a great side for Thanksgiving meals.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Warm oven to 400 degree F.

Grease/spray a baking pan.

Cover a baking sheet with aluminum foil.

Bake sweet potatoes on aluminum foil for ~1 hour.

Let cool.

Decrease heat to 325 degrees F.

Peel cooled potatoes.

Combine peeled flesh and butter, mash until a smooth consistency is achieved.

Include one egg and mix in well.

Include the other egg and mix in well.

Include cornmeal, sugar, milk, salt and 1/2 tsp vanilla, then beat until consistency is smooth.

Smooth batter into the greased baking pan.

Place pecan halves on top of batter.

Sprinkle top with the brown sugar.

Take the remaining 1/2 tsp vanilla and spread over the brown sugar topping.

Bake for ~45 min, achieving a browned topping.

Sweet Potato Pudding

Ingredients

Method

What Makes This Variant Distinct